Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------BASE---------------------------------
1 1/2 c Soft coconut macaroon cookie

----------------------------BODY---------------------------------
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1/2 c Whipping cream
2 tb Sweet sherry
1 ts Vanilla

--------------------------TOPPING-------------------------------
1 ea 10-ounce jar raspberry prese
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds

BASE: Press crumbs onto bottom of greased 9-inch springform pan.
Bake at 325, 15 minutes.
BODY: 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 325, 1 hour and 10
minutes. Loosen cake from rim of pan; cool before removing rim of
pan; cool before removing rim of pan. Chill.
TOPPING: Heat preserves in saucepan over low heat until melted.
Strain to remove seeds. Spoon over cheesecake, spreading to edges.
Top with whipped cream and almonds.

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