CRUST:

1 1/2 cups soft coconut macaroon cookie crumbs (about 12 cookies processed in blender or food processor).

FILLING:

2 (15 oz.) containers light ricotta cheese
3/4 c. sugar
1/2 c. half & half
1/4 c. Amaretto liqueur
1/4 c. flour
1/4 tsp. salt
3 eggs
1/2 c. seedless red raspberry preserves, melted
1/3 c. toasted sliced almonds
Fresh raspberries (optional)

Lightly grease sides of 8 or 9 inch springform pan. Press cookie crumbs evenly over bottom of pan. Bake at 350 degrees for 10 minutes.

Combine ricotta cheese, sugar, half & half, liqueur, flour and salt; blend until smooth. Add eggs, one at a time; blend. Pour over crust. Bake 65 minutes or until center is set. Turn off oven, cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely. Spread preserves over cake. Chill 4 hours. Sprinkle almonds around edges of cake. Garnish with raspberries. Makes 8 servings.