Tempting Trifle Cheesecake - cooking recipe

Ingredients

1 1/2 cups soft coconut macaroons, Soft coconut macroon cookies crumbs.
24 ounces cream cheese, Softened
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tablespoons sweet sherry
1 teaspoon vanilla
10 ounces red raspberry preserves
1/2 cup whipping cream, Whipped
slivered almonds, Toasted

Preparation

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.