Tempting Trifle Cheesecake

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
1 x 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

* Soft coconut macroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch spring-form 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 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.