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Tempting trifle cheesecake

Yield: 10 Servings

Ingredients:

• 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 tb Sweet Sherry
• 1 ts Vanilla
• 10 oz Red Raspberry Preserves
• 1/2 c Whipping Cream Whipped
• 1 x Toasted Slivered Almonds

Instructions:

* Soft coconut macroon cookies crumbs. ~------------------------------------------------------ ~------------------ Press 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 befroe 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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