16 ladyfingers
1 (12 oz.) bag semi sweet chocolate morsels
1 lb. cream cheese
1 1/2 c. light brown sugar
1/4 tsp. salt
4 eggs, separated
2 tsp. vanilla
2 c. heavy cream, whipped

Split ladyfingers and place 24 pieces around sides of 10" springform pan. Arrange remaining on bottom. Melt chocolate in double boiler over hot, not boiling, water. Blend cream cheese, 3/4 cup brown sugar and salt. Beat in yolks, one at a time. Beat egg whites and vanilla until stiff, but not dry. Beat in remaining 3/4 cup sugar until stiff and satiny. Fold into chocolate; fold in whipped cream. Pour into pan. Chill at least 5 hours. Decorate with whipped cream, cherries and chocolate leaves. Serves 20.