3 pkgs. of plain Lady Fingers
3/4 c. sugar
1 tsp. vanilla
1 sm. and 1 lg. pkg. cream cheese
2 sm. containers heavy cream

Take cream cheese out so it can get room temperature (it is better to work with when soft). Cream together sugar, cream cheese and vanilla until smooth. Set aside. Whip cream until stiff and fold into above mixture.

Line sides and bottom of a 9 inch or 10 inch springform pan with Lady Fingers. Stand Lady Fingers so that the round side is against the pan standing up, and the flat side showing. For the bottom put flat side down. When breaking apart Lady Fingers, try to keep them together if possible. If there are any open spaces on the bottom, you can break some Lady Fingers to fit into the openings.