I asked recently if fondant could be used over cream cheese icing and someone said it seemed to seep out when they did. I don't know if they meant (I think "they" was Sugar Shack) that it was the cover of frosting or the filling that was seeping out. So, I was thinking (either way I guess) if you could use the stiff dam idea and just fill the dam with your regular cream cheese? Do you think that will help if using fondant?

I'm not sure, but I wonder if this would be the answer to your problem.
It's the recipe for Edna's Crusting Cream Cheese Buttercream.

It tastes great, it is not as this as regular cream cheese frosting.
I hope this helps

http://www.designmeacake.com/cccbc.html

* not as thin...my fingers have dyslexia this mroning!