LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
36 cake-style ladyfingers (three 3-oz packages), halved
16 oz cream cheese, softened
3/4 c (5 1/4 oz) sugar
2 t vanilla extract
1/4 t almond extract
2 c heavy cream, chilled
1 (21-ounce) can cherry pie filling
Line sides and bottom of 9-inch springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla, and almond extract on medium-high speed until smooth; transfer to large bowl. Using dry, clean bowl and whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold whipped cream into cream cheese mixture.
Pour half of whipped mixture into prepared springform pan, spreading into even layer, and cover with remaining 24 ladyfinger halves. Top with 1 cup pie filling. Scrape remaining whipped mixture over pie filling and spread into even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours. Refrigerate remaining 1 cup pie filling.
Spread chilled pie filling over top of cake. Remove sides of pan. Serve.
