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Cheesecake, Tempting Trifle (D, KLP)
Source: Unknown
Serves: 10

1-1/2 cups soft coconut macaroons
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
toasted slivered almonds

Make crumbs from the coconut macaroon cookies.

Press crumbs onto bottom of greased 9" springform pan. Bake at 325°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°F, 70 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.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A