Trifle Cheesecake Recipe

Trifle Cheesecake Recipe Crust:

1 and 1/2 cups soft coconut macaroon cookie crumbs.

Preheat oven to 325 degrees. Press the crumbs in the bottom of a 9 inch spring form pan that has been sprayed with non-stick spray. Bake at 325 degrees for 15 minutes. Set aside to cool.

Filling:

3 (8 ounce) packages of cream cheese, softened

4 eggs at room temperature

3/4 cup granulated sugar

1/2 cup sour cream

1/2 cup whipping cream

1 teaspoon vanilla

2 tablespoons sweet sherry

With electric mixer at medium speed, combine the cream cheese and sugar until well blended.Add the eggs one at a time mixing well after each addition. Blend in the sour cream, vanilla, whipping cream and sherry. Pour over the crust and bake at 325 degrees for 1 hour and 10 minutes. Remove the cake from the oven and slide a sharp knife around the edges to loosen the cake from the pan but don't remove the rim. Cool to room temperature and then refrigerate for several hours.

Topping:

1 (10 ounce) jar of red raspberry preserves

1/2 cup whipping cream, whipped

Toasted, slivered almonds

Heat the preserves over low heat until melted. Remove the rim from the chilled cake and spoon the preserves over the cheeseake. Garnish with whipped topping and almonds.

Serves 12.

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