Yield: 10 servings
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 on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, 1/2 cup 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.
Source: E-Cookbooks.net