Line
bottom and side of 9 x 3-inch springform pan with ladyfinger halves,
split sides up. Brush with liqueur; set aside. In large mixing bowl beat
cream cheese until smooth and fluffy. Add sugar and 1/2 teaspoon of the
almond extract, beating well. In small mixing bowl whip cream until
stiff peaks form. Fold into cream cheese mixture. Spoon half into
ladyfinger-lined pan. Top with remaining ladyfingers and cream cheese
mixture. Cover and refrigerate several hours or overnight.
Meanwhile,
combine cherry pie filling and remaining 1/4-teaspoon almond extract.
Cover and refrigerate at least 2 hours. Remove side of pan. Top with
cherry mixture just before serving.
10 to 12 servings
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053
