16 lady fingers
1/4 c. sherry
1 (12 oz.) bag chocolate chips
1 1/2 c. brown sugar
1 lb. cream cheese, softened
4 eggs
2 c. heavy cream
1/4 tsp. salt
2 tsp. vanilla

Brush split lady fingers and arrange around edge and bottom of spring pan. Melt chocolate chips in double boiler and cool. Blend cream cheese with 3/4 cup of brown sugar and salt. Beat 4 egg yolks and add to cream cheese/sugar mixture. Fold in melted chocolate chips. Beat 4 egg whites until stiff, add vanilla and 3/4 cup brown sugar. Fold into mixture. Whip heavy cream and fold into mixture. Pour into spring pan and refrigerate. Make a day ahead of serving. Very rich. Serves at least 16. You can decorate top with some of the whipped cream or with candied violets.