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.