Truffle Cake with Cany Cane Cream

I made this cake last night for a book club at my house and it was very good. Rich, but oh so good!

Ingredients:
1 cup graham crackers
1 cup chopped pecans
2 TBS. plus 3/4 cup sugar
1/4 cup butter melted
1 cup heavy whipping cream
16 oz. semisweet chocolate, coarsley chopped
6 eggs
1/3 cup all-purpose flour

CREAM:
1 cup heavy whipping cream
2 TBS. sugar
4 candy canes; finely ground
1/4 - 1/2 tsp pepperment extract

Combine crackers crumbs adn pecans, 2 TBS sugar and butter; press onto the bottom of a greased 9 inch, springform pan. Place on baking sheet.
In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 mintues. Gradually beat in chocolate mixture.
Pour batter into prepared crust. Bake at 325 for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
Beat cream and sugar until stiff peaks form; fold in ground candy cane and extract. Serve with cake.