Trifle Cheesecake

Ingredients:

1 1/2 c Soft Coconut Macaroons, Crumbled
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 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Whipping Cream, Whipped

Directions:

Press crumbs onto bottom of greased 9 inch springform pan. Bake at 325 degrees F. for 15 minutes.

Combine cream cheese and sugar, mixing at medium speed using an electric mixer 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. for 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 and top with almonds.