1 1/4 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 c. butter, softened
3/4 c. brown sugar, firmly packed
3 eggs
1 (12 oz.) pkg. semi-sweet chocolate morsels, melted
2 tsp. instant coffee granules
1 tsp. almond extract
1/2 c. all-purpose flour
1 c. pecans, coarsely chopped

FOR GARNISHING:

Whipped cream
Chocolate syrup
Maraschino cherries
Mint sprigs

Combine chocolate crumbs and the melted butter. Firmly press this mixture into the bottom and sides of a 9-inch pie pan. Bake at 350 degrees for 6 to 8 minutes.

Cream together SOFTENED butter. Gradually add the brown sugar, beating at medium speed with an electric mixer until blended. Add eggs, one at a time, beating after each. Blend after adding each of the following to the mixture; melted chocolate, instant coffee, almond extract, flour, and chopped nuts. Pour the mixture into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely on a wire rack.

Before serving, slice and garnish individual pieces with a dab of whipped cream, pour small amount of chocolate syrup over the whipped cream. Top with cherry and mint sprig. Alternate garnish; top with ice cream and syrup.