Tempting Trifle Cheesecake
1 1/2 c Soft Coconut Macaroons
24 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Whipping cream
1/2 c Sour Cream
2 T Sweet Sherry
1 t Vanilla
10 oz Red Raspberry Preserves
1/2 c Whipping Cream, Whipped
1 x Toasted Slivered Almonds
Press macaroon cookies crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F.15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325 degrees F., 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.
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