Ricotta Cheesecake with Fresh Raspberries

INGREDIENTS

• 4 ounces Neufchatel cheese, or reduced fat cream cheese, softened
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon orange liqueur or water
• 1 (15-ounce) container part-skim ricotta cheese
• Cooking spray
• 1 teaspoon vanilla extract
• 1/4 cup all-fruit seedless raspberry jam
• 2 (6-ounce) containers fresh raspberries
• 1 teaspoon finely grated orange zest
• 3 large eggs
• 3/4 cup sugar
• 1/2 cup reduced fat sour cream