Tempting Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons*

3/4 c Sugar

1/2 c Whipping cream

2 tb Sweet Sherry

10 oz Red Raspberry Preserves

1 x Toasted Slivered Almonds

24 oz Cream Cheese, Softened

4 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1/2 c Whipping Cream, Whipped

* 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 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.