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 T Sweet Sherry 1 t Vanilla
10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped
1 x Toasted Slivered Almonds
* Soft coconut macroon cookies crumbs.
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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.
