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*These are 1.4 ounces chocolate covered bars.
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you need three or you can use 1 bag (6 ounces) chocolate-covered toffee candy bits.
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CRUST: Preheat oven to 350F (180C).
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Combine cookie crumbs and cinnamon in small bowl.
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Gradually stir in butter until crumbs are evenly moistened.
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Press into bottom of 9-inch springform pan.
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Bake 10 minutes.
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Cool completely on wire rack.
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Soften coffee ice cream slightly.
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Quickly spread onto crust and sprinlke with 23 cup toffee candy.
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Freeze until firm, 1 hour.
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Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers.
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Freeze 1 hour.
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Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy.
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Cover top and freeze overnight.
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(Can be made ahead.
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Wrap well and freeze up to 1 week.)
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Unwrap cake and refrigerate 20 minutes.
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Remove side of pan.
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Serve with Hot Fudge Sauce (recipe follows).
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HOT FUDGE SAUCE: Combine 4 squares chocolate and heavy whipping cream in 1-quart microwaveproof bowl.
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Microwave on High 1 1/2 minutes.
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Stir until chocolate is completely melted.
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Stir in sugar.
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Microwave 1 minute more.
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Stir to dissolve sugar, then stir in butter and vanilla until smooth.
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Serve warm.
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(Can be made ahead.)
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Cool.
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Cover and refrigerate up to 3 days.
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Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.
