---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 10 servings
   1 1/2 c  Soft Coconut Macaroons*
      24 oz Cream Cheese, Softened
     3/4 c  Sugar
       4 ea 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
       1 x  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.