Tempting Trifle Cheesecake

• CRUST
• -1 1/2 cup soft coconut macaroon cookie crumbs
• FILLING
• -3 packages (8oz Each) PHILADELPHIA BRAND cream cheese softened
• -3/4 cups sugar
• -4 eggs
• -1/2 cup sour cream
• -1/2 cup whipping cream
• -2 tablespoons sweet sherry
• -1 teaspoon vanilla
• TOPPING
• -1 jar (10oz) Kraft red raspberry preserves
• -canned whipping cream

1. CRUST- heat oven to 325*F
2. press crumbs onto bottom of greased 9-inch springform pan.
3. bake 15 minutes
4. FILLING- beat cream cheese and sugar at medium speed with electric mixer until well blended. add eggs, 1 at a time, mixing well after each addition. blend in sour cream, whipping cream , sherry and vanilla; pour over spoon over the crust.
5. BAKE-1 hour 10 minutes. loosen cake from rim of pan; cool before removing rim of pan refrigerate.
6. TOPPING- heat preserves over low heat until melted., strain to remove seeds spoon over cheesecake, spreading to edges. top with whipped cream and almonds.

soft coconut, filling, cream cheese, sugar, sour cream, whipping cream, sweet sherry, vanilla, topping, red raspberry preserves, whipping cream

Taken from www.epicurious.com/recipes/member/views/tempting-trifle-cheesecake-50008326 (may not work)