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TEMPTING TRIFLE CHEESECAKE

Category:    Cakes, Desserts
Yield:10 servings
 
  1 1/2 c  Soft Coconut Macaroons*             2 tb Sweet Sherry
     24 oz Cream Cheese, Softened              1 ts Vanilla
    3/4 c  Sugar                              10 oz Red Raspberry Preserves
      4 ea Large Eggs                        1/2 c  Whipping Cream, Whipped
    1/2 c  Whipping cream                      1 x  Toasted Slivered Almonds
    1/2 c  Sour Cream                     
 
  *  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 befroe 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.
 

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