Categories: Cheesecakes 
      Yield: 10 servings 
  
  1 1/2 c  Soft Coconut Macaroons*             2 tb Sweet Sherry 
     24 oz Cream Cheese, Softened              1 ts Vanilla 
    3/4 c  Sugar                              10 oz Red Raspberry Preserves 
      4 ea Large Eggs                        1/2 c  Whipping Cream, Whipped 
    1/2 c  Whipping cream                      1 x  Toasted Slivered Almonds 
    1/2 c  Sour Cream                      
  
  *  Soft coconut macroon cookies crumbs. 
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  Press crumbs onto bottom of greased 9-inch springform pan.  Bake at 325 
  degrees F., 15 minutes. 
  Combine cream cheese and sugar, mixing at medium speed on electric mixture 
  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 F., 1 hour and 10 minutes.  Loosen cake 
  from rim of pan; cool befroe removing rim of 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.