1 1/2 c Soft Coconut Macaroons*
24 oz Cream Cheese, Softened
3/4 c Sugar
4 Large Eggs
1/2 c Whipping cream
1/2 c Sour Cream
2 tb Sweet Sherry
1 ts Vanilla
10 oz Red Raspberry Preserves
1/2 c Whipping Cream, Whipped
Toasted Slivered Almonds
* Soft coconut macroon cookies crumbs.
~-----
~--- 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.
