Dessert: Chocolate Layer Cake with Cheesecake Filling

A decadent dessert with almond liqueur.

Ingredients

2 (8oz) packages cream cheese, softened
1/2 cup sugar
6 large eggs, lightly beaten, divided
1/2 cup sour cream
1/2 cup almond flavored liqueur, plus 5 tablespoons, divided
1 (18 oz) box chocolate cake mix
1/2 cup water
1/3 cup vegetable oil
1 cup butter, softened
12 oz semi-sweet chocolate, melted and cooled
6 cups confectioner's sugar

Instructions

Preheat oven to 300 °. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.
In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add 3 eggs, 1 at a time, beating well after each addition. Stir in sour cream and 2 tablespoons liqueur. Pour batter into prepared pan.
Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil.

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