Raspberry Trifle Cheesecake in a Macaroon Crust

Raspberry Trifle Cheesecake in a Macaroon Crust

Ingredients:
1 1/2 cups soft coconut macaroons, crumbed
24 ounces cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tablespoons sweet sherry
1 teaspoon vanilla extract
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped

Directions:
Toasted slivered almonds
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 on electric mixture until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream, 1/2 cup whipping cream,
sherry and vanilla extract; 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; top with almonds.
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