2 pkg. lady finger cookies, separated
1/4 c. brandy or rum
1 pkg. (8 oz.) cream cheese, softened
1/2 c. sugar
1 pt. whipping cream
1 tsp. vanilla
1 can (21 oz.) cherry pie filling

Brush lady fingers with brandy or rum. Line sides of a 9 inch springform pan tightly with ladyfingers, standing them on edge, rounded sides against pan side. Use about half of them.

Beat cheese with sugar until creamy. Set aside. In large bowl, whip cream; add vanilla. Gently but thoroughly fold in cheese mixture until well blended. Spread a layer in pan, alternate with half of the remaining ladyfingers, repeat a layer of cheese mixture and the remaining ladyfingers. Spread with final layer of cheese mixture. Cover and chill in refrigerator overnight. Carefully spoon pie filling over cheese layer. Chill several hours more. Unmold just before serving. Very elegant.