Preheat oven 325 F. Butter bottom and sides of a 9" springform pan.
Press half of the cake into the bottom of the springform pan. Brush cake with 1/2 pf the sherry. Spread 1/2 of the raspberry preserves all over the cake. Set aside.
Beat cream cheese and sugar on medium high speed until very smooth, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Pour half the batter over the top of the cake, smoothing out to sides of the pan. Place second cake layer on top and brush with sherry then spread with raspberry preserves. Pour remaining batter over the top and spread to sides, pan will be filled to top edge.
Bake for 50-55 minutes or until top is light brown and there's a slight jiggle in the middle. Cool on wire rack for 2 hours. Cover with plastic wrap and put in refrigerator for at least 6 hours.
Before serving, top with whipped cream topping. To make whipped cream topping, beat heavy cream and powdered sugar with whisk attachment on medium high speed until still peaks form. Spread over top of cheesecake. To decorate, warm 2 tablespoons of raspberry preserves in the microwave and stir until smooth. Drizzle over top of cake. I put the preserves into a baggie and snipped off the corner of the bag to make the drizzling a little easier.