Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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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