Ricotta Cheesecake - Once Upon a Chef

Ingredients

• ¾ cup slivered almonds
• ¼ cup all-purpose flour, (spooned into measuring cup and leveled-off)
• 3 tablespoons granulated sugar
• Pinch salt
• 1 large egg yolk
• 2 tablespoons unsalted butter, (melted and cooled slightly)
• ½ teaspoon vanilla extract
• 1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand)
• ¾ cup granulated sugar
• ¼ teaspoon kosher salt
• 1 (32-oz) tub (about 4 cups) whole milk ricotta (do not use low-fat)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto ((rum or Grand Marnier may be substituted))
• 1 tablespoon cornstarch
• 2 teaspoons orange zest, (from one orange)
• ⅓ cup seedless raspberry jam, (best quality)
• 8 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra)
• Confectioners' sugar (for dusting)