---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Cheese
       Yield: 6 servings
   1 1/2 c  Soft coconut macaroon cookie
       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 tb Sweet sherry
       1 ts Vanilla
       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.