*If preferred, substitute 2 tablespoons raspberry syrup from frozen raspberries for liqueur.
Preheat oven to 350°F. Spray pans with vegetable pan spray. Prepare cake mix following package directions; divide batter evenly between prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.
In small microwave-safe bowl, heat white chocolate, 1/4 cup cream and cream cheese on Medium-High for 1-1/2 to 2 minutes, stirring halfway during cooking time. Stir until chocolate and cream cheese is melted and mixture is smooth; cool. Whip 1/2 cup cream with 2 tablespoons confectioners´ sugar until soft peaks form; gently fold into cooled chocolate mixture. Fill cavities of cake layer with mixture; sprinkle with chocolate chips.
Invert top layer onto bottom layer; chill while preparing icing. In large bowl, whip remaining 1-1/2 cups cream, remaining 1/4 cup sugar, melted chocolate chips and instant coffee together on high speed with electric mixer until stiff peaks form. Ice cake. Garnish, if desired, with chocolate shavings and raspberries. Chill until ready to serve.