18 oz. soft cream cheese
1 pt. heavy cream, whipped stiff
1 tsp. vanilla
1 c. sugar
3 pkg. lady fingers
1 can cherry or blueberry pie filling

Line sides and bottom of 10 inch springform pan with split lady fingers, rounded side out on sides. Blend cream cheese, vanilla and sugar until smooth. Whip cream and fold into cheese mixture.

Pour 1/2 of cheese mixture on top of lady fingers on bottom of pan; add another layer of lady fingers and pour rest of cheese on top. Refrigerate overnight. Top with pie filling and refrigerate again until ready to serve. Remove sides of pan and serve on pan bottom. This is a really gorgeous and delicious cake and looks best when served on a footed plate. Serves 12-16.