Prepare the Crust:
1. Preheat your oven to 325F (165C).
2. In a medium bowl, combine the almond flour, granulated sugar, melted butter, and sliced almonds.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

Make the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract and mix until combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream, heavy cream, and melted dark chocolate until the mixture is smooth.
5. Gently fold in the fresh raspberries and toasted almond slices.

Bake the Cheesecake:
1. Pour the cheesecake filling over the cooled crust.
2. Bake the cheesecake for 55-65 minutes, or until the center is just set and the edges are slightly puffed.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Refrigerate the cheesecake for at least 4 hours, or overnight.

Garnish and Serve:
1. Before serving, pipe whipped cream around the edges of the cheesecake.
2. Garnish with fresh raspberries, toasted almond slices, and dark chocolate shavings if desired.
3. Slice and enjoy this exquisite dessert that perfectly blends rich and tangy flavors.