Preheat oven to 350 degrees F.

Wrap a 9-inch springform pan with aluminum foil to prevent water from seeping in.

In a medium bowl, mix graham cracker crumbs, crushed biscotti, and melted butter until well combined.

Press the crumb mixture firmly into the bottom of the springform pan.

Refrigerate the crust until firm.

In a large bowl, beat ricotta cheese and cream cheese together with an electric hand mixer until smooth and creamy.

Add the eggs, sugar, salt, and vanilla extract to the cheese mixture.

Mix until well combined.

Let the mixture sit for a few minutes to allow any air bubbles to surface.

Mix again until smooth.

Pour the cream cheese filling into the prepared springform pan.

Tap the pan gently on the counter to remove any remaining air bubbles.

Place the springform pan into a larger roasting pan.

Fill the roasting pan with about 1 inch of water to create a water bath.

Place the roasting pan in the preheated oven and bake for approximately 1 hour and 20 minutes, or until the filling is set and the top is golden brown.

Remove the cake from the oven and let it cool completely.

Refrigerate the cake for several hours or overnight before serving.

For the raspberry sauce, combine fresh raspberries, sugar, and brandy in a food processor.

Process until smooth.

Pour the raspberry sauce into a bowl, cover with plastic wrap, and refrigerate until ready to serve.

When ready to serve, carefully remove the side of the springform pan.

Place the cheesecake on a serving plate.

Spoon the raspberry sauce generously over the top of the cheesecake.

Serve and enjoy.