Preheat the oven to 325°F and position a rack in the center. Lightly spray a 9-inch springform pan with nonstick cooking spray. Sprinkle a thin layer of flour over the pan, shaking it to coat evenly, and tap out the excess.

In a food processor fitted with a blade attachment, combine the slivered almonds, flour, sugar, and salt. Process until the nuts are finely ground and the mixture has a coarse, sandy texture. In a separate bowl, whisk together the egg yolk, melted butter (cooled), and vanilla extract. Pour the wet mixture into the almond blend and pulse until the mixture becomes moist and crumbly.

Transfer the crumb mixture into the prepared springform pan. Press it firmly and evenly into the bottom using your fingers or the flat bottom of a measuring cup. Place the pan in the freezer for 10 minutes (or the refrigerator for 15-20 minutes) to firm up. Bake the crust for 10-15 minutes, or until it turns light golden brown. Remove and allow it to cool completely on a wire rack.

In the cleaned food processor, combine the cream cheese, sugar, and salt. Blend for about 1 minute until the mixture is creamy and smooth. Add the ricotta and continue processing for 2 minutes until the filling becomes silky and light. Add the eggs, one at a time, processing briefly between additions to ensure they are fully incorporated. Finally, add the vanilla extract, amaretto, cornstarch, and orange zest. Pulse just until everything is combined; avoid overmixing.

Pour the filling onto the cooled crust, using a spatula to smooth the surface evenly. Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center remains slightly jiggly (it will firm up further as it cools).

Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Expect the center to sink slightly—that’s normal. Once cooled, gently loosen the edges with a thin knife to prevent cracks. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.

When ready to serve, spread the raspberry jam evenly over the top of the chilled cheesecake, leaving a ¾-inch border along the edges. Arrange the fresh raspberries evenly over the jam layer. Use a fine sieve to dust the top lightly with confectioners’ sugar for an elegant finish.

Carefully remove the sides of the springform pan. You can serve the cheesecake directly from the base, or, for a cleaner presentation, slide a thin spatula between the crust and the pan bottom to transfer it to a serving platter. Use a sharp knife for slicing, cleaning the blade between cuts to maintain neat slices.

Store the cheesecake in the refrigerator, where it will remain fresh for several days. To freeze, omit the topping and place the cheesecake in the freezer unwrapped until it firms slightly. Wrap it tightly in a double layer of plastic wrap or aluminum foil, or seal it in a heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, and prepare the topping just before serving.