————————————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 T Sweet sherry
1 t 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.