• Cut pound cake into 16 ½-inch slices (there will be about ¼ cake left) Sprinkle both sides of sliced pound cake with 3 tablespoons Galliano Liqueur.
• butter the bottom and side of a 9-inch spring form pan, cut a round of parchment paper to fit bottom of pan and butter, place parchment in pan
• Arrange cake slices around sides of pan. Add remaining slices to the bottom of pan cutting pieces to fit, set aside

FOR THE CAKE FILLING

• In a large bowl combine cream cheese, ricotta cheese, ¾ cups sugar, and flour. Beat with electric mixer on medium high until smooth and fluffy (about 2 minutes)
• Add eggs, almonds, chopped semi-sweet chocolate chips, 2 tablespoons Galliano, lemon zest, lemon juice, vanilla and almond extracts. Beat until just combined
• Pour cake into lined pan and spread evenly.  Bake for 35-40 minutes or until edges appear to be set and center appears nearly set when gently shaken.  Do not over cook.  Cool on wire rack for 30 minutes
• Losen edges of torte with a dull knife, remove sides of springform pan and cool for additional hour, cover with plastic wrap and chill for 6-24 hours