Preheat oven to 350°F. To prepare the topping: In a small saucepan, combine cranberries, dried plums, sugar, and orange juice. Cook over medium heat until the cranberries pop and the mixture thickens slightly, stirring frequently. Set aside.
To prepare the filling: In a food processor, combine cream cheese, ¼ cup sugar, the egg, egg white, and vanilla. Cover and process until smooth, scraping the side of the bowl as necessary. Set aside.
For crust, coat a 9-inch tart pan with a removable bottom or a pie plate with nonstick cooking spray. Unfold phyllo dough; remove 1 sheet of the phyllo dough. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of phyllo dough; trim to form a 139 inch rectangle. Gently press trimmed phyllo rectangle into the tart pan or pie plate, allowing ends to extend over edge of pan. Coat with nonstick cooking spray; sprinkle with some of the wheat germ. Coat and layer 2 more sheets of phyllo; place across phyllo in pan in a crisscross fashion. Coat with nonstick cooking spray; sprinkle with more of the wheat germ. Repeat twice with remaining phyllo and wheat germ. (If desired, turn under edges of phyllo to form an edge.) Bake for 5 minutes.
Spoon filling into phyllo crust, spreading evenly. Spoon cranberry mixture onto filling. Using a knife, carefully cut through cranberry mixture and filling to marble slightly
Bake for 20 to 25 minutes or until phyllo is light brown and filling is set. If necessary to prevent over browning, cover edge of tart with foil for the last 10 minutes of baking. Cool in pan on a wire rack for 1 hour. Cover with foil or plastic wrap and chill for at least 4 hours or up to 24 hours.