1 1/2 c. 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
1/2 c. toasted, sliced almonds
Fresh raspberries for garnish (opt.)

Lightly grease sides of 8 or 9 inch springform pan. Press cookie crumbs over bottom of pan. Bake 10 minutes at 350 degrees. Combine ricotta, sugar, half and half, liqueur, flour and salt; blend with electric mixer until smooth. Add eggs, 1 at a time; blend until smooth. Pour over crust. Bake 65 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.

Cool on wire rack. Loosen cake from rim of pan with metal spatula. Cool completely. Spread preserves over top. Chill at least 4 hours. Sprinkle almonds around edges of cake. Garnish with raspberries. Makes 8 servings.