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English Trifle Cheesecake
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1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine
Combine crumbs, sugar and margarine. Press onto bottom of a 9 inch springform pan. Bake at 325 degrees 15 minutes.
3-8 oz. pkgs. cream cheese
3/4 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tbl. sweet sherry
1 tsp. vanilla
1- 10 oz. jar raspberry preserves
1/2 cup whipping cream
Toasted sliced almonds
Combine cream cheese and sugar, mixing at medium speed with an 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 the crust.
Bake at 325 degrees for 1-1/2 hours. Loosen cake from rim of the pan; cool before removing rim of the pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake spreading to edges. Top with whipped cream and toasted almonds.
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