1 1/2 cup Soft Coconut Macaroons*
24 oz. Cream Cheese, Softened
3/4 cup Sugar
4 Large Eggs
1/2 cup Whipping cream
1/2 cup Sour Cream
2 tablespoon Sweet Sherry
1 teaspoon Vanilla
10 oz. Red Raspberry Preserves
1/2 cup Whipping Cream, Whipped
Toasted Slivered Almonds

* Soft coconut macaroon 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° 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.