11 ounces cream cheese, softened
3/4 cup white sugar
2 tsp vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tsp cornstarch
Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
Whip cream cheese, sugar, and vanilla together.
In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.