1 1/2 cups soft coconut macaroon cookie crumbs
24 ounces cream cheese, softened
3/4 cup granulated sugar
4 eggs
1/2 cup sour cream
1/2 cup whipping cream
2 tablespoons sweet sherry
1 teaspoon vanilla extract
1 (10 ounce) jar red raspberry preserves
1/2 cup whipping cream
Toasted slivered almonds

Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F for 15 minutes.

Combine cream cheese and sugar, mixing at medium speed of 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 extract; pour over crust. Bake at 325 degrees F for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before 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.