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It's not only yummy but elegant-looking and people will think you are amazing!

Natalie's Ladyfinger Cheesecake

2 (8-ounce) packages plus 1 (3-ounce) package cream cheese, softened (total 19-ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
2 pints heavy whipping cream
3 packages unfilled ladyfingers
1 (21-ounce) can fruit pie filling
1 (21-ounce) can fruit pie filling for the top

1. Cream together the cream cheese, sugar, and vanilla. In separate bowl whip the heavy cream until thick and then mix in with the cream cheese mixture. Line a 9-inch or 13-inch spring pan with the ladyfingers (sides and bottom and press in so no holes). Pour half of the cream mixture in and 1 can of the pie filling. Then place a layer of ladyfingers over the mixture and filling; pour the rest of the cream mixture on top of this and then add fruit to top.
2. Refrigerate for at least an hour and then remove the spring side of pan when ready to serve.

Makes 12 servings.

Tip: Blueberry pie filling is the best. Use two cans if you like a lot like I do. Whip the heavy cream until very stiff.

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