1. Combine chocolate wafer crumbs and ⅓ cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pieplate.
  2. Bake at 350 °F for 6 to 8 minutes.
  3. Cream ½ cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended.
  4. Add the eggs, one at a time, beating after each addition.
  5. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans.
  6. Pour into the prepared crust.
  7. Bake at 375 °F for 25 minutes.
  8. Remove from oven and cool completely on a rack.
  9. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup.
  10. Garnish with cherries and/or mint if desired.
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