Combine all nut meals and vanilla wafer crumbs with melted butter.
Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
With beater set to low speed, beat the cream cheese until light and fluffy.
Add the sugar in small amount and beat until combined.
Add each egg one at a time and beat after each egg until combined.
Add the flour, almond extract and melted ruby chocolate.
Add the sour cream last.
Pour filling into the cooled crust.
Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
Bake cheesecake at 325 degrees for 1 hour.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
Cook over medium heat stirring often until the mixture comes to a boil.
In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
Remove the pan from the heat and stir in the almond and salt.
Allow the sauce to cool. Pour onto the cooled cheesecake.
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