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| 1 1/2 Tasse | Soft coconut macaroon cookie |
| 3 Packung | 8-ounce cream cheese, soften |
| 3/4 Tasse | sugar |
| 4 | eggs |
| 1/2 Tasse | sour cream |
| 1/2 Tasse | whipping cream |
| 2 Esslöffel | sherry sweet |
| 1 Teelöffel | vanilla |
| 1 | 10-ounce jar raspberry prese |
| 1/2 Tasse | Whipping cream whipped |
| 1 | Toasted slivered almonds |
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Base: Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325, 15 minutes.
Body: 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, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan. Chill.
Topping: Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with whipped cream and almonds.
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