Pineapple Cheesecake

2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 can (20 oz.) crushed pineapple, drained
2 cups of whipping cream, whipped
2 packages (3 oz. each) ladyfingers
1 pint fresh strawberries, sliced

In a large mixing bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in cream.
Place ladyfingers around the sides and on the bottom of a greased 9 inch springform pan. Pour in filling. Cover and refrigerate for 8 hours or overnight. Remove sides of pan and top with strawberries before serving. 8-10 servings

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