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1
Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan.
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2
Lightly grease the foil.
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3
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
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4
Add sugar, beating until smooth.
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5
Add eggs, 1 at a time, beating well after each addition.
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6
Stir in sour cream and liqueur.
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7
Pour batter into prepared pan.
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8
Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour.
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9
Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.
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10
Using edges of foil as handles, remove cheesecake from pan and peel away foil.
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11
Spread a layer of frosting on top of chocolate cake.
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12
Next, layer cheesecake and top with chocolate icing.
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13
Place second chocolate cake and ice with frosting on top and on the sides.
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14
Sprinkle almonds on sides or top.
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15
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
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16
In large bowl, combine cake mix, liqueur, water, oil and eggs.
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17
Beat at medium speed with an electric mixer until smooth.
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18
Divide batter evenly between the 2 prepared pans.
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19
Bake 20 minutes, or until a wooden pick inserted in center comes out clean.
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20
Let cool in pans 10 minutes.
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21
Turn out onto wire racks and let cool completely.
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22
In a large bowl, beat butter at medium speed with an electric mixer until creamy.
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23
Add chocolate, beating until combined.
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24
Beat in almond liqueur and confectioners' sugar until light and fluffy.
