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| 1 1/2 Tasse | Soft Coconut Macaroons* |
| 3/4 Tasse | Sugar |
| 1/2 Tasse | Whipping cream |
| 2 Esslöffel | Sweet Sherry |
| 10 x ca. 30 g | Red Raspberry Preserves |
| 1 | Toasted Slivered Almonds |
| 24 x ca. 30 g | Cream Cheese, Softened |
| 4 | Large Eggs |
| 1/2 Tasse | Sour Cream |
| 1 Teelöffel | Vanilla |
| 1/2 Tasse | Whipping Cream, Whipped |
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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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