2 dozen ladyfingers, split lengthwise
1/4 cup Kahla
12 (1 ounce) squares semisweet chocolate
16 ounces cream cheese, softened
1/2 cup granulated sugar
3 eggs, separated
2 teaspoons vanilla extract
2 cups whipping cream, whipped
Garnishes: sweetened whipped cream,
    chocolate curls and maraschino cherries

Brush cut side of ladyfingers with Kahla. Line bottom and sides of a 9-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward pan. Set prepared pan aside.

Place chocolate squares in the top of a double boiler. Bring water to a boil over medium heat. Reduce heat to low. Cook until the chocolate melts. Cool.

Beat cream cheese and sugar at high speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla extract, stirring until smooth.

Beat egg whites (at room temperature) at high speed of electric mixer until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture; pour into prepared pan.

To store: Cover and refrigerate at least 8 hours and up to 24 hours.

To serve: Carefully remove sides from pan. Garnish, if desired.

Serves 8.