Preheat oven to 350ºF.
Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix almond flour, melted butter, and almond extract. Press the almond mixture onto the bottom of the springform.
Bake the crust for 15 minutes. Let Cool. Decrease the oven temperature to 325ºF.
Using an electric mixer, beat the cream cheese, ricotta cheese, and xylitol in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
Beat in the orange zest, vanilla beans, and vanilla.
Add the eggs 1 at a time, beating just until blended after each addition.
Pour the cheesecake mixture over the crust in the pan. Place the springform pan on the middle rack in the oven. Fill another pan with water and put on the bottom rack.
Bake for 1 hour 30 minutes.
Transfer the cake to a rack and let cool for 1 hour.