Raspberry Trifle Cheesecake in a Macaroon Crust

 

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1 1/2 cups soft coconut macaroons, crumbed 24 ounces cream cheese, softened 3/4 cup granulated sugar 4 large eggs 1/2 cup sour cream 1/2 cup whipping cream 2 tablespoons sweet sherry 1 teaspoon vanilla extract 10 ounces red raspberry preServes 1/2 cup whipping cream, whipped Toasted slivered almonds

The Directions

Yield: 10 servings

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F for 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, 1/2 cup whipping cream, sherry and vanilla extract; pour over crust. Bake at 325 degrees F 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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.