Raspberry Coconut Trifle Cheesecake

Ingredients

• 1 1/2 cups soft coconut macaroon cookie crumbs
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1/2 cup whipping cream
• 2 tablespoons sweet sherry
• 1 teaspoon vanilla extract
• 1 (10 ounce) jar red raspberry preserves
• 1/2 cup whipping cream
• Toasted slivered almonds

Instructions

1. Press crumbs onto the bottom of a greased 9 inch springform pan.
2. Bake at 325 degrees F for 15 minutes.
3. Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in sour cream, whipping cream, sherry and vanilla extract; pour over crust.
6. Bake at 325 degrees F for 1 hour and 10 minutes.
7. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
8. 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.