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

In a 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.

In a large mixing bowl, beat cream cheese until smooth. Gradually beat in the remaining sugar. In a large bowl, beat cream until stiff peaks form. Gradually fold into cream cheese mixture.

Spoon half of the cream cheese mixture into a prepared pan. Spread with half of strawberry mixture to within 1 in. of edges. Cover; refrigerate remaining strawberry mixture.

Arrange remaining ladyfingers over top. Spoon remaining cream cheese mixture over ladyfingers. Cover; refrigerate overnight. Remove sides of pan. Serve with reserved strawberry mixture. Makes 14 servings.