- Portion size 8 servings
Preheat oven to 350°F (180°C).
Spread almonds and hazelnuts on rimmed baking sheet, keeping types separate; bake for 5 to 10 minutes or until fragrant. Transfer hazelnuts to tea towel and rub off as much of the skins as possible; let cool. Finely chop almonds and hazelnuts; combine in bowl.
In skillet, toast coriander seeds and fennel seeds over medium heat until fragrant,
2 minutes; add to bowl. In small saucepan, melt butter over medium heat until slightly browned; add to bowl. Add crumbs and mix well. Press over bottom and up side of 10-inch (25 cm) pie plate. Set aside.
In bowl, beat cream cheese with sugar until smooth. Whisk eggs with vanilla; slowly beat into cheese mixture until smooth, scraping down side of bowl occasionally. Slowly beat in buttermilk.
Scatter raspberries over pie crust; pour filling over top. Place pie plate in roasting pan; pour enough boiling water into pan to come halfway up side of pie plate. Bake in centre of oven for 30 minutes or until edge is puffed and centre is set but still jiggly. Let cool to room temperature in water on rack. Remove from bath; refrigerate until chilled, 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)