Shelly's Recipe

TRIFLE CHEESECAKE

Category: Cheesecake

1 1/2 cup coconut macaroons, soft
3 (8 oz) pkg cream cheese, room temperature
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tbsp sweet sherry
1 tsp vanilla
10 oz raspberry jam
1/2 cup whipping cream, whipped
Toasted slivered almonds

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 for 15 minutes.

Combine cream cheese and sugar 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 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.