White Chocolate Raspberry Cheesecake

Make Crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch spring-form pan. Make Filling: Preheat oven to 350 degrees F. Melt chocolate in double broiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat. Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition. Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well-combined. Arrange berries in 1 layer over crust and pour filling into crust. Bake in the middle of the oven until the cake is set 3 inches from the edge but center is wobbly when pan is gently shaken, 45 to 55 minutes. Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.