2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
6 ladyfingers, split
9-inch prepared graham cracker pie crust
1/2 cup strong black coffee
1 tablespoon brandy extract
1 cup frozen whipped topping, thawed
1 tablespoon chocolate sprinkles
Preheat the oven to 350 degrees F. In a large bowl, beat together the cream
cheese, sugar, and vanilla until well blended. Add the eggs and mix until
blended. Arrange the ladyfingers on the bottom of the pie crust and drizzle with
the coffee and the brandy extract. Pour the cream cheese mixture over the
ladyfingers and bake for 55 to 60 minutes, or until the center is nearly set.
Cool on a wire rack, then cover and chill for at least 3 hours or overnight.
Cover with a thin layer of the whipped topping and top with the chocolate
sprinkles just before serving.