Wrap the bottom and sides of a 10-inch springform pan in foil. Butter the bottom and 2 inches up the sides of prepared pan. Set aside.

In the work bowl of a food processor, roughly grind almonds. Pour almond pieces into prepared pan and swirl. Most of almonds will stick to buttered pan. Shake pan to distribute evenly loose almonds in bottom of pan. Set aside.

Place doughnuts, one at a time, between 2 sheets of waxed paper. Using a rolling pin, roll to a 3/16-inch thickness. Cut flattened doughnuts in half and place in bottom of almond-lined pan, overlapping doughnuts slightly. (You'll need 7 doughnuts for bottom of pan and 4-1/2 doughnuts for sides.) Use remaining 1/2 doughnut to fill in any bare spots. Cover your hand with plastic wrap and press doughnuts firmly into place.

Preheat oven to 350 degrees. Place a 13-x-9-x-2-inch pan, half-filled with water, on bottom rack of oven.

Cut raspberry-filled doughnuts into 1/2-inch cubes. Place in a small bowl and drizzle with raspberry-flavored liqueur. Add raspberries and stir gently. Set aside.

In a microwave-safe bowl, microwave white-chocolate morsels on Medium (50-percent power) for 45 seconds. Stir and repeat until chips are melted. Set aside.

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer. Add eggs, one at a time, mixing on low speed until just combined. Add egg yolks, one at a time, mixing until just combined. Add flour and vanilla, mixing until combined. Add melted white-chocolate morsels, stirring to combine.

Pour 2 cups batter into prepared crust. Spoon doughnut-raspberry mixture over batter in pan. Gently press into batter with the back of a spoon. Pour remaining batter on top.

Place pan in center of oven and bake for 55 minutes. Turn off oven and let sit in oven for 45 minutes.

Serve at room temperature or chilled. Garnish with more raspberries and whipped cream, if desired.