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Goddess Beth’s Trifle Cheesecake
1/2 cups soft coconut macaroon cookie crumbs
cup whipping cream
tablespoons sweet Sherry
ounces red raspberry preserves
package slivered almonds, toasted
ounces cream cheese, softened
cup sour cream
teaspoon vanilla extract
cup whipping cream, whipped
crumbs onto bottom of greased 9-inch spring form pan. Bake at
325 degrees F.
for 15 minutes.
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
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).
preserves in saucepan over low heat until melted. Strain to remove seeds.
Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top
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