3 pkgs. (3 oz. each) ladyfingers, separated
1/4 c. brandy or rum
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1 pt. heavy sweet cream
1 tsp. vanilla
1 can (21 oz.) cherry pie filling

Brush ladyfingers with brandy or rum. Line sides of 9 inch springform pan tightly with about half of ladyfingers, rounded sides against pan.

Beat cheese with sugar until creamy, set aside.

In large bowl of mixer, whip cream and vanilla until stiff. Gently fold in cheese mixture until well blended. Spread layer in pan, top with half the remaining ladyfingers. Repeat, then spread with final layer of cheese mixture. Cover. Chill in refrigerator overnight (24 hours even better).

Carefully spoon pie filling over cheese layer. Chill several hours.

Before serving, remove sides of pan and place dessert on serving plate. 1 (12 ounce) Cool Whip may be added extra. Optional for top or in mixture.