------------------------------------BASE------------------------------------ 1 1/2 c Soft coconut macaroon cookie

------------------------------------BODY------------------------------------ 3 pk 8-ounce cream cheese, soften

3/4 c Sugar

4 ea Eggs

1/2 c Sour cream

1/2 c Whipping cream

2 T Sweet sherry

1 t Vanilla

----------------------------------TOPPING---------------------------------- 1 ea 10-ounce jar raspberry prese

1/2 c Whipping cream, whipped

1 x Toasted slivered almonds

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.