Ricotta Cheesecake with Almond Crust and Amarena Cherries

Place a rack in middle of oven and preheat to 325°F. Generously butter pan and set aside. Pulse almonds, flour, sugar, and salt in a food processor until almonds are finely ground and mixture is combined. Add egg yolks and pulse to incorporate. Add 3 Tbsp. butter to mixture and pulse until dough is the consistency of wet sand.

Press crust into the bottom and 3/4" up the sides of prepared pan using a straight-sided measuring cup. Chill until firm, about 10 minutes.

Bake crust until evenly golden brown and set, 12–14 minutes. (If it slumps during cooking, you can always press it back into place with the measuring cup while it’s still warm.) Transfer pan to a wire rack and let crust cool.