2 (3 oz.) pkgs. ladyfingers
1/4 c. brandy or dark rum
1 (8 oz.) pkg. cream cheese, room temp.
1/2 c. sugar
2 c. whipping cream
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

Lightly grease bottom of 9 inch springform pan. Brush ladyfingers lightly with brandy. Line sides of pan with half of ladyfingers, rounded sides out.

Using electric mixer, beat cream cheese in large bowl until creamy, about 1 minute. Gradually add sugar and continue beating 1 minute.

Combine cream and vanilla in another large bowl and beat until stiff but not dry. Fold cream into cheese mixture.

Spread half of cheese filling in bottom of pan. Arrange remaining ladyfingers rounded sides up over filling. Top with remaining cheese filling, spreading evenly. Cover and refrigerate overnight.

Spread top of cake with cherry pie filling. Refrigerate at least 2 hours. Serve chilled. 10 servings.