1 c Chocolate-wafer crumbs (20)
1/2 ts Cinnamon
2 tb Butter or margarine, melted
1 qt Premium coffee ice cream
3 Toffee candy bars, crushed *
1 qt Premium chocolate ice cream
12 Choco-wafer cookies-broken
1 qt Premium vanilla ice cream
*These are 1.4 oz chocolate covered bars…you need three or you can use 1 bag (6 oz) chocolate-covered toffee candy bits. CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot Fudge Sauce (recipe follows). HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1 2/3 cups.