1 c  Ground hazelnuts
1/4 c  Brown sugar
1/4 c  Melted butter
* Nutmeg to taste, optional
Filling:
1 oz Sq unsweet choco, melted
1 c  Plus 3 Tbls Unsalted butter
1 1/4 c  Sugar
2 lg Eggs
1 1/2 ts Vanilla
1 tb Molasses
1 tb Instant coffee granules
1 c  Walnuts or hazelnuts,
Chopped

Hazelnut Crust: Grind hazelnuts in food processor. Mix together
w/sugar, butter and nutmeg if used and press in 9 inch springform
pan. Chill before putting filling into it. For filling, Melt
chocolate in double boiler over hot water. Cream butter until very
light in color. Add sugar gradually and cream well. Add eggs one at a
time beating well after each addition. Scrape bowl and beat in melted
chocolate, vanilla, molasses and instant coffee granules. Mix in
nuts. Spread in prepared 9 inch springform pan. Chill several hours
in refrigerator before serving. Makes 10 or 12 servings.