1 1/2 (8 oz.) pkgs. light cream cheese, room temperature
3/4 c. icing sugar
7 tbsp. Marsala (Italian dessert wine)
1/2 c. sour cream
1 pt. ripe strawberries
3/4 c. boiling water
2 tbsp. sugar
2 1/2 tsp. instant espresso powder or instant coffee
2 1/4 (approximately) 3.5 oz. pkgs. lady finger style cookies
1 oz. bittersweet (not unsweetened) or semi-sweet chocolate, grated

Blend cream cheese, icing sugar and 5 tablespoons Marsala in processor until smooth. Mix in sour cream. Slice 1/2 of strawberries; cut all remaining strawberries in half.

Combine boiling water, 2 tablespoons sugar and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip one lady finger briefly into espresso mixture, turning to coat.

Place flat side up in bottom of 8 inch square GLASS baking dish with 2 inch high sides. Repeat with enough lady fingers to cover bottom of baking dish, trimming biscuits to fit.

Spread 2/3 of cream cheese mixture over lady fingers. Cover with sliced strawberries. Dip more biscuits into espresso mixture and arrange atop sliced strawberries in dish, covering completely and trimming to fit.

Spread remaining cream cheese mixture over. Sprinkle with grated chocolate. Arrange halved strawberries around edge of pan. Cover and refrigerate at least 4 hours until set. (Can be prepared 1 day ahead). Cut into squares and serve. Serves 4-6.