and let the syrup come to room temperature.
to make the filling: working with a stand mixer, preferably fit with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until soft, smooth and fluffy. while beating, gradually add 1/2 cup of the cream, the sugar and vanilla and continue to beat until the cream is absorbed and the cheese is smooth. scrape the mixture into a medium bowl. pour the remaining 2/3 cup cream into the bowl you beat the cream cheese in (there's no need to wash it) and, using the whisk attachment or the hand mixer, whip the cream 