Tempting Trifle Cheesecake
|Crumbled coconut macaroon cookies||1 1⁄2 Cup (24 tbs) (soft)|
|Cream cheese||24 Ounce, softened (3 packages, 8oz each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Sweet sherry||2 Tablespoon|
|Red raspberry preserves||10 Ounce (1 jar)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Toasted slivered almonds||1 Tablespoon|
Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325°, 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on 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° 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
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.