Title: Tempting Trifle Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 1/2 | c | Soft coconut macaroons* |
| 3/4 | c | Sugar |
| 1/2 | c | Whipping cream |
| 2 | tb | Sweet sherry |
| 10 | oz | Red raspberry preserves |
| | | Toasted slivered almonds |
| 24 | oz | Cream cheese, softened |
| 4 | | Large eggs |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla |
| 1/2 | c | Whipping cream, whipped |
* 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.