* 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.

Serves 10