Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the crushed pecans, flour, cocoa powder, powdered sugar, melted butter, and vanilla extract. Mix until well combined and crumbly.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10-12 minutes, then remove from the oven and let cool.

In a small saucepan over medium heat, combine the heavy cream, granulated sugar, instant coffee granules (if using), and a pinch of salt. Stir until the sugar is dissolved and the mixture is just about to boil.

Remove from heat and pour over the chocolate chips in a separate bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.

Pour the chocolate ganache over the cooled pecan crust, spreading it evenly.

Refrigerate for at least 2 hours or until the ganache is set.

Once set, carefully remove the sides of the springform pan. Slice and serve chilled or at room temperature.