Calling all cooks...

OK, so, if you take a package of cream cheese out of the fridge, let it sit on the counter to get soft, then don't use it and put it back, then take it out the next day, is it safe to use? I planned to bake it in a quiche, if that makes any difference. Am I asking for a rip-roaring case of botulism?

Philly Cheese Update...

You guys must think I'm an idiot or something. First, out of sheer ignorance, I nearly cause a toxic freon gas leak in my freezer. Duh. (Still, it was fun...)
And now, the questionable cream cheese. It probably wouldn't have killed me to use it, as it didn't sit out that long, and it wasn't very warm in my kitchen. But I chickened out, bought a new package, and a perfectly safe quiche bakes in my oven at this very moment. It's got onions, shallots, garlic, red peppers, mushrooms, zucchini, and yellow squash in it. Mmmmm....