Ricotta Cheesecake with Fresh Raspberries

Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: one 9-inch cake, about 12 servings
Ingredients: For the Crust:; ¾ cup slivered almonds; ¼ cup all purpose flour, spooned into measuring cup and leveled-off; 3 tablespoons granulated sugar; Pinch of salt; 1 large egg yolk; 2 tablespoons unsalted butter, melted and cooled; ½ teaspoon vanilla extract; For the Filling:; 1 (8-ounce) package cream cheese, at room temperature (preferably Philadelphia brand); ¾ cup granulated sugar; ¼ teaspoon kosher salt; 1 (32-ounce) 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; For the Topping:; ⅓ cup seedless raspberry jam, best quality; 8 ounces (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra); Confectioners' sugar, for dusting