Cherry Cheese Torte

2 packages (3 ounces each) Ladyfingers
1 package (8 ounces) cream cheese, softened
1 cup plus 1 teaspoon sugar, divided
2 teaspoons vanilla extract, divided
2 teaspoons lemon juice
1 teaspoon grated lemon peel
2 cups whipping cream
1 can (21 ounces) cherry or blueberry pie filling

Place a layer of Ladyfingers on the bottom and around the sides of an ungreased 9-inch springform pan. In a large mixing bowl, beat the cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add lemon juice and peel; mix well. In small mixing bowl, beat cream until it begins to thicken. Add remaining sugar and vanilla; beat until stiff peaks form. Fold into cream cheese mixture. Spread half over crust. Arrange remaining ladyfingers in a spoke pattern over top. Evenly spread with the remaining cream cheese mixture. Top with pie filling. Cover and refrigerate overnight. Remove sides of pan just before serving.

Yield: 12 servings.