Directions:

Finely chop 1 3/4 cups hazelnuts; mix with butter in bowl. Press onto bottom and 1 1/2 inches
up side of a 9-inch spring form pan; set aside.
Heat and stir chocolate and 1 cup of the cream in heavy medium saucepan over low heat
just until chocolate melts. Remove from heat and cool to room temperature.
Beat eggs and vanilla in large bowl at low speed until combined. Blend in flour and sugar.
Beat at high speed 10 minutes or until slightly thickened. Fold about one-fourth of the egg mixture into the chocolate mixture. Fold chocolate mixture into remaining egg mixture. Spread batter into prepared crust. Bake in oven at 325 degrees for 40-45 minutes or until slightly puffed around outer edges. Cool at room temperature for 3-4 hours. Cover and refrigerate. Remove side of pan. Let stand for 30 minutes before serving. Beat remaining cream until stiff peaks form. Garnish with whipped cream.