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Tempting Trifle Cheesecake

1 1/2 cups finely chopped macaroons
3 (8-ounce) packages cream cheese
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
1/2 cup heavy whipping cream
2 tablespoons sherry
1 teaspoon vanilla extract
1 (10-ounce) jar raspberry jam
3 tablespoons slivered almonds, toasted

1. Press chopped macaroons onto the bottom of a greased 9-inch springform pan. Bake at 325°F (160°C) for 15 minutes.
2. In a bowl, combine cream cheese and sugar, mixing at medium speed with an electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, cream, sherry, and vanilla; pour over the crust.
3. Bake at 325°F (160°C) for 1 hour and 10 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill.
4. Heat raspberry jam in a saucepan over low heat until melted. Strain to remove the seeds. Spoon over the cheesecake, spreading to the edges. Sprinkle with toasted slivered almonds.

Makes 12 servings.