Title: Tempting Trifle Cheesecake *** Mm
Categories: Cheesecake Dessert
Yield: 10 Servings
| 1 1/2 | c | Soft coconut macaroons* |
| 24 | oz | Cream cheese, softened |
| 3/4 | c | Sugar |
| 4 | | 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 |
| | | Toasted slivered almonds |
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.