2 pkg. lady fingers
8 oz. cream cheese
1/2 c. sugar
1 pt. heavy cream
1/2 tsp. vanilla
1/2 tsp. almond extract
1 can cherry pie filling

Line sides of spring form pan with half of lady fingers (rounded side facing out). Beat cheese and sugar until creamy - set aside.

In large bowl whip cream, almond and vanilla until stiff. Fold in cheese with cream. Spread 1/3 mixture in bottom of pan. Then layer of lady fingers (continue until 3 cheese layers and 2 lady finger layers). Top with cherries. Refrigerate at least 5 hours.