1 1/2 c. soft coconut macaroon cookie crumbs
3 (8 oz.) pkg. 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 for 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 for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing from 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. 10-12 servings.