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| 1 1/2 Tasse | Soft coconut macaroons* |
| 24 x ca. 30 g | cream cheese softened |
| 3/4 Tasse | sugar |
| 4 | eggs large |
| 1/2 Tasse | whipping cream |
| 1/2 Tasse | sour cream |
| 2 Esslöffel | sherry sweet |
| 1 Teelöffel | vanilla |
| 10 x ca. 30 g | Red raspberry preserves |
| 1/2 Tasse | Whipping cream whipped |
| 1 | Toasted slivered almonds |
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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.
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