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Tempting Trifle Cheesecake

Author/Submitted by:
Servings: 10
Categories: Cakes / Cheesecakes / Desserts

1 1/2  c  coconut macaroons, soft
24  oz  Cream Cheese, Softened
3/4  c  Sugar
4  large  eggs
1/2  c  Whipping cream
1/2  c  Sour Cream
2  tbsp  Sweet Sherry
1  tsp  Vanilla
10  oz  Raspberry jam
1/2  c  Whipping Cream, Whipped
    Toasted Slivered Almonds

* Soft coconut macroon cookies crumbs. 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.

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