2 (8 oz.) pkgs. cream cheese
1 c. sugar
2 tsp. vanilla
1 c. heavy cream
3 pkgs. (of 12) ladyfingers

Line sides and bottom of springform pan with ladyfingers. Beat together cream cheese, sugar and vanilla until smooth. In another bowl, beat heavy cream. Then add cream cheese mixture.

Spread half of mixture into pan. Put a layer of ladyfingers in middle of pan and cover with rest of cream mixture.

TOPPING:

1 c. crushed pineapple
1/3 c. sugar
1 tbsp. cornstarch

Mix together in small saucepan and cook over low heat 5-10 minutes, until thick. Spread topping on cake and store in refrigerator.