Yield: 10 servings
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
Toasted Slivered Almonds
* 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.
Posted by Karen
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