Cherry Cream Crown

2 pkgs. Lady Fingers,
1/4c.(or more) brandy or cherry brandy, or any liqueur you like
(I like to use amaretto)
8oz. cream cheese
1/2 c. sugar
1 pint whipping cream (2c.) before it's whipped.
1 tsp. vanilla
1 tin cherry pie filling

Brush Lady Fingers with brandy. Line the sides of a 9" spring form pan with the lady fingers facing out towards the pan.(If you think you'd like a crust on the bottom, and you have enough cookies place the brushed cookies to make a bottom layer, it will not fill it entirely because the pan is round, but it looks very nice when you cut your slices and you have these lovely little surprises throughout, but this is optional.)

Beat whipping cream with vanilla until firm, set aside. In another bowl beat cream cheese, sugar until smooth, fold in whip cream mixture. Spread 1/2 the mixture inside the lady fingers, top with lady fingers and spread remaining mixture over. Refrigerate, for 24hrs if possible, but at least 4hrs. Spread cherry pie filling just before serving. Refrigerate any leftover, which there will not be any. Enjoy.

*P.S. If you decided to put cookies on the bottom, try to arrange the middle layer of cookies in a different direction it give the slice of cake a marble effect, very pleasing. DO NOT REMOVE RIM FROM PAN UNTIL YOUR CHERRY PIE FILLING IS ON TOP AND IT TOO HAS BEEN REFRIGERATED FOR AT LEAST ONE HOUR.
My sister-in-law always says her cookies fall away from the cake, I have never had that happen to me, but if for some reason you feel this might, (could happen if you take the cake out of the fridge too soon.) tie a ribbon around the cake an then cut. My kids always love that part, they want me to tie a licorice string around so they can eat it. But they are weird.

P.P.S. I don't have a photo of this cake it is never around long enough for me to focus.