*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 23 cm springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with two third 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 two third cup heavy or whipping cream two third cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1 litre microwaveproof bowl. Microwave on High 1.5 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 1.5 to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1.6666666666667 cups.