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High Tea
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The Goddess Beth’s Trifle Cheesecake

1 1/2 cups soft coconut macaroon cookie crumbs
3/4 cup sugar
1/2 cup whipping cream
2 tablespoons sweet Sherry
10 ounces red raspberry preserves
1 package slivered almonds, toasted
24 ounces cream cheese, softened
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped

Press crumbs onto bottom of greased 9-inch spring form 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, 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 (preferably overnight).
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.
 

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