1 pkg. (3 oz.) ladyfinger cookies
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1-1/2 pints sour cream
1 tablespoon vanilla extract
1 can (21 oz.) cherry pie filling
Preheat oven to 375ºF. Line the sides of one 10-inch springform pan with ladyfingers, then line the bottom with ladyfingers (cutting ladyfingers.)
Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold the sour cream. Pour batter into the prepared pan. Cover tops of ladyfingers with foil.
Bake at 375ºF for 50-60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.