2 (8 oz.) pkg. cream cheese
1 pt. heavy cream
3/4 c. sugar
2 tsp. vanilla
1 pkg. frozen strawberries
3 pkg. lady fingers
2 tbsp. cornstarch

Leave cream cheese at room temperature until soft, about 2 hours. Cream together cream cheese, sugar and vanilla in large bowl. Whip cream and fold into first mixture. Sprinkle bottom of springform pan with sugar. Line sides and bottom of pan with lady fingers. Pour 1/2 of mixture on the bottom, then layer of lady fingers and the rest of the mixture.

Topping: Dilute cornstarch with a little water to make a paste. Mix with fruit. Cook until thick. Cool and spread on top of cheesecake. Refrigerate about 3 hours.