2 (11 ounce) packages no-bake cheesecake mix
2/3 cup butter or margarine, melted
1/4 cup white sugar
1 (3 ounce) package ladyfingers (25 cookies)
1 (8 ounce) package cream cheese, softened
3 cups cold milk, divided
1 (12 ounce) container frozen whipped topping, thawed
1 (21 ounce) can raspberry pie filling or flavor of your choice

In a bowl, combine contents of crust mix packages, butter and sugar. Press on-to the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.

In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour.

Top with pie filling. Remove sides of pan before serving.