Tempting Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons* 3/4 c Sugar 1/2 c Whipping cream 2 tablespoons of 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 its Vanilla 1/2 c Whipping Cream, Whipped

* Soft coconut macaroon cookies crumbs.

Press crumbs onto bottom of greased 9-inch spring form 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.