Preheat oven to 350°F. Coat a 9-inch leak-proof springform pan with cooking spray. In a food processor, puree the ricotta until smooth and creamy. Add the sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt; process till well blended.
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer the pan to a wire rack to cool.
Then cover and chill in refrigerator for at least 3 hours before removing from the pan. the cheesecake will be about 2 inches high.
In a small saucepan bring the jam and liqueur to a boil over low heat, stirring constantly, until smooth. Brush the top of the cheesecake with the jam mixture, then top with raspberries, flat side down.