1 1/2 c. soft coconut macaroon cookie crumbs
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
4 eggs
1/2 c. sour cream
1/2 c. whipping cream
2 tbsp. sweet sherry
1 tsp. vanilla
1 (10 oz.) jar red raspberry preserves
1/2 c. whipping cream, whipped
Toasted slivered almonds

Press crumbs onto bottom of greased 9 inch springform pan. Bake at 325 degrees 15 minutes.

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 degrees 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with whipped cream and almonds. Makes 10 to 12 servings.