Ingredients:
1-1/2 cups soft coconut macaroons
24 ounces cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tablespoons sweet sherry
1 teaspoon vanilla
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped
toasted slivered almonds
Method:
Make crumbs from the coconut macaroon cookies.
Press crumbs onto bottom of greased 9″ springform pan. Bake at 325°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, 70 minutes. Loosen cake from rim of pan; cool before 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.
