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

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.