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1
For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
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2
In large bowl, combine cake mix, liqueur, water, oil and eggs.
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3
Beat at medium speed with an electric mixer until smooth.
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4
Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
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5
Let cool in pans 10 minutes.
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6
Remove from pans and let cool completely on wire racks.
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7
For almond-flavored cheesecake, preheat oven to 300 degrees.
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8
Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
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9
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
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10
Add sugar, beating until smooth.
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11
Add eggs, one at a time, beating well after each addition.
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12
Stir in sour cream and liqueur.
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13
Pour batter into prepared pan; bake 45 minutes.
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14
Turn oven off; leave cheesecake in oven with door closed for 1 hour.
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15
Let cool completely in pan on wire rack.
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16
Cover and chill for 4 hours.
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17
Using edges of foil as handles, remove cheesecake from pan.
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18
Gently remove foil from cheesecake.
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19
For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
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20
Add chocolate, beating until combined.
