Begin by crushing 24 Oreo cookies in a food processor until fine crumbs form. Melt 5 tablespoons of unsalted butter and mix it with the crushed Oreos until well combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust in the refrigerator for about 30 minutes to ensure it sets nicely.

While the crust is chilling, allow 1.5 quarts of cookies and cream ice cream to soften at room temperature for about 10-15 minutes. Once slightly softened, spread the ice cream evenly over the chilled Oreo crust using a spatula. Smooth the top and freeze the cake for at least 1 hour, allowing the ice cream to firm up.

After the ice cream layer has set, warm your hot fudge sauce in the microwave or on the stovetop until it’s pourable but not boiling. Pour the warm fudge sauce over the solid ice cream layer, spreading it out gently. Return the cake to the freezer and let it chill for an additional 30 minutes.

While the fudge layer is chilling, whip together 1 cup of heavy cream, 1 teaspoon of vanilla extract, and 2 tablespoons of powdered sugar until stiff peaks form—this usually takes about 3-5 minutes with an electric mixer. Spread the fluffy mixture evenly over the fudge layer.

Sprinkle coarsely chopped Oreo cookies on top of the whipped cream layer, pressing them down gently. Cover with plastic wrap and freeze for 4-6 hours, ideally overnight.

When ready to serve, remove from the freezer and let it sit at room temperature for 15-20 minutes. Slice with a heated knife for clean cuts and enjoy.