TEMPTING TRIFLE CHEESECAKE



1-1/2 cups soft coconut macaroon cookie crumbs
3 8oz. pkg. cream cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tbsp. sweet sherry
10 oz. jar RASPBERRY PREMIUM SPREAD
or RASPBERRY CONSERVE
1/2 cup whipping cream, whipped
toasted slivered almonds

Press crumbs onto bottom of greased 9 in spring form pan. Bake at 325ºF for 15 min. Combine cream cheese and sugar, mixing at medium speed on electric mixer 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 325ºF for 1 hour and 10 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill. Heat Crofter's spread in saucepan over low heat until melted. Spoon over cheesecake spreading to edges. Dollop, with whip cream - top with almonds.


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