Ricotta Cheesecake with Fresh Raspberries

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Nonstick cooking spray

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 eggs

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