Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             coconut macaroons -- soft
  24      oz            Cream Cheese -- Softened
     3/4  c             Sugar
   4      large         eggs
     1/2  c             Whipping cream
     1/2  c             Sour Cream
   2      tbsp          Sweet Sherry
   1      tsp           Vanilla
  10      oz            Raspberry jam
     1/2  c             Whipping Cream -- Whipped
                        Toasted Slivered Almonds

Preparation:

* 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.