Ladyfinger Cheesecake

• 4-1/2 cups sliced fresh strawberries (about 2 pounds)
• 2 tablespoons plus 2 cups sugar, divided
• 3 packages (3 ounces each) ladyfingers, split
• 4 packages (8 ounces each) cream cheese, softened
• 2 cups heavy whipping cream

1. In a large bowl, combine strawberries and 2 tablespoons sugar. Cover; refrigerate for at least 1 hour. Meanwhile, arrange 25 split ladyfingers around the edges of a lightly greased 10-in. springform pan. Place 25 more on the bottom; set aside.
2. In a large bowl, beat cream cheese and remaining sugar until smooth. In another large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.
3. Spoon half of the cream cheese mixture into prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.
4. Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Serve with reserved strawberry mixture.

fresh strawberries, sugar, ladyfingers, cream cheese, heavy whipping cream

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