2 (8 oz.) pkg. (1 lb.) cream cheese
6 eggs, separated
1 pt. sour cream
1 tbsp. lemon juice
1 tbsp. grated lemon rind
1 tsp. vanilla
1 tbsp. sifted cornstarch
1 c. sugar
2 pkg. ladyfingers

Cream sugar and cream cheese. Blend and beat well. Beat egg yolks and add little at a time, beating well. Add sour cream, lemon juice, rind, vanilla and cornstarch. Beat egg whites until stiff and fold into cheese mixture.

Grease 10-inch spring pan. Place ladyfingers around and on bottom of pan. Pour mixture into pan and put foil around top of ladyfingers. Bake at 325 degrees for 1 hour and 10 minutes. Turn oven off and leave cake in oven 1 hour with door open.

When cool, glaze with cherry pie filling or blueberry.