Ingredients
- 10 raspberry prese
- 4 eggs
- 1 slivered almonds (toasted)
- 1 c whipping cream
- 8 ounce cream cheese
- 3/4 c sugar
- 1/2 c sour cream
- 2 t sweet sherry
- 1 t vanilla
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.