16 or more lady fingers (depends on pan)
1/2 c. sherry
1 (12 oz.) bag semi-sweet chocolate bits
1 lb. softened cream cheese
1 1/2 c. light brown sugar, firmly packed
1/4 tsp. salt
4 eggs, separated
2 tsp. vanilla
2 c. heavy cream, whipped

Split lady fingers lengthwise. Place cut side down on cookie sheet pan. Put in 375 degree oven for 5 minutes. Cool 10 minutes. Brush cut sides with sherry. Place upright around edge of springform pan. Arrange remaining pieces on bottom of pan. Pour in filling; chill at least 5 hours or overnight.

Filling - Melt chocolate over hot water. Cool 10 minutes. Blend cream cheese, 3/4 cup sugar and salt. Beat in egg yolks, one at a time. Stir in cooled chocolate. Beat egg whites and vanilla until stiff and satiny, but not dry. Beat in rest of sugar. Fold into chocolate mixture along with whipped cream. Delicious but very rich. Number of people served can be 12-15 depending on likeness for rich desserts.