Tempting Trifle Cheesecake

Course : Cheesecakes
Serves: 10
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1 1/2 Cup coconut macaroons -- soft
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 Raspberry jam
1/2 Cup Whipping Cream -- Whipped
1/2 Cup Toasted Slivered Almonds

Preparation / Directions:

* 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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