Place almonds on a tray and into a cold oven set to 200°C and toast for 10 minutes. Remove. Turn oven down to 180°C. Place a deep dish of water in the base of the oven. (Or if you have a steam oven, preheat temp to 170°C on a combi setting.)
Place almonds into TM bowl with salt, 1 tsp of the vanilla and melted butter. Blend 10-15 sec/speed 8.
Scrape down and repeat if mixture is not clumping together. Press into 9 individual tins with removable bases. (I have a 12 hole tin, but only used 9 for this quantity.
Bake 8 minutes. Remove tray and cool.
Meanwhile make the cheesecake filling by placing cheese, Natvia, eggs, wild orange oil, orange zest and remaining vanilla into clean and dry TM bowl. Blend 20 sec/speed 8. Scrape down and blend 10 sec/speed 8. Divide between bases equally.
Place a few raspberries on top and swirl through using a toothpick or similar. Cook for 30 minutes until risen and just wobbly in centre.
Remove and cool completely before serving with extra raspberries and some cream or mascarpone.