Favorite Ladyfinger Cheesecake

• 2 packages (11.1 ounces each) no-bake cheesecake mix
• 2/3 cup butter, melted
• 1/4 cup sugar
• 1 package (3 ounces) ladyfingers (25 cookies)
• 1 package (8 ounces) cream cheese, softened
• 3 cups cold 2% milk, divided
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 can (21 ounces) raspberry pie filling or flavor of your choice

1. In a large bowl, combine the contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.
2. In a large bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping.
3. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving.

cheesecake mix, butter, sugar, ladyfingers, cream cheese, milk, frozen whipped topping, raspberry pie filling

Taken from www.tasteofhome.com/recipes/favorite-ladyfinger-cheesecake/ (may not work)