Ricotta Cheesecake with Fresh Raspberries

1 (15-ounce) container part-skim ricotta cheese

1/2 cup reduced fat sour cream

4 ounces Neufchatel cheese , or reduced fat cream cheese, softened

3 large egg s

3/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1/4 teaspoon salt

1/4 cup all- fruit seedless raspberry jam

1 tablespoon orange liqueur or water

2 (6-ounce) containers fresh raspberries