2/3 c. all-purpose flour
1/2 c. finely chopped walnuts
2 tbsp. brown sugar
1 (1 oz.) sq. unsweetened chocolate, finely chopped
1/4 c. unsalted butter
3/4 c. unsalted butter, softened
3/4 c. packed brown sugar
2 tsp. instant coffee crystals
2 tsp. water
2 sq. (2 oz.) unsweetened chocolate, melted and cooled
2 tbsp. light molasses
3 eggs
1 c. whipping cream

In a large bowl, combine flour, walnuts, the 2 tablespoons brown sugar, and the finely chopped chocolate. Cut in the 1/4 cup butter until pieces are the size of small peas. Press mixture onto bottom of a buttered 8 inch spring-form pan. Bake in a 300 degree oven for 20 minutes or until done. Cool.

For Filling: In large mixer bowl, beat the 3/4 cup butter on high speed of electric mixer until light. Gradually add the 3/4 cup brown sugar, beating on high speed 2 minutes or until fluffy. Dissolve coffee crystals in the water. Add coffee mixture, the melted chocolate, and molasses to beaten mixture; beat until well blended. Add eggs, one at a time, beating 1 minute after each addition. (If mixture looks curdled after eggs are beaten, chill for 30 minutes. Beat again at high speed 5 minutes or until smooth.) Spread filling in cooled crust. Chill at least 6 to 8 hours.