2 (6 oz.) pkgs. ladyfingers
1 1/2 pt. heavy cream
1 1/2 tsp. vanilla extract
1 can cherry, blueberry (or your favorite) pie filling
1/4 c. rum or brandy (optional)
12 oz. cream cheese
3/4 c. sugar

Line a 10 inch springform pan with ladyfingers (plain ladyfingers) bottoms and sides. Brush with 1/4 cup rum or brandy. Whip cream and vanilla; set aside. Cream the sugar and cheese. Fold in the whipped cream. Pour into pan. Allow to settle at least 8 hours. (Best done the night before.) Cover with pie filling (right before you serve it). Spring off sides of pan and serve.