Gather ingredients, prepare a spot in your freezer for the cake, and spray a springform cheesecake pan with non-stick cooking spray. Ice cream should be slightly softened, to make it easier to work with. This can be done by leaving it out on the counter for about 5 minutes, or by microwaving the ice cream carton for about 1-2 minutes.
To make the 'crust' break Oreo crust out of foil pan it comes in.
Break crust apart with your hands, until it reaches a wet sand-like texture.
Press crust firmly with the palm of your hand to re-form crust in the bottom of your springform pan.
To make the ice cream layers, combine softened ice cream with cool whip in a large mixing bowl.
Fold gently together with a spatula until just combined. (Don't overmix or cool whip will deflate, and if it's difficult to mix, let it sit out for a few minutes to soften ice cream).
Spread half of the ice cream mixture over the Oreo crust.
For the middle cookie layer, place cookies in a large ziplock bag, close bag, and crush cookies using a rolling pin, (or the bottom of a cup will work!) Crush until large crumbs form. Sprinkle cookie crumbs over first layer of ice cream.
Drizzle chocolate syrup over cookie layer. (If using sugar free hot fudge, warm hot fudge in microwave for 30-90 seconds, or until melted enough to drizzle. Pour over cookie layer.)
Spread the rest of the ice cream layer over the hot fudge layer.
Top with candy, chocolate chips, and additional chocolate syrup if desired!
Place back in freezer for 4 hours or overnight. (I know, this is the tough part!)
Remove ice cream from freezer and let sit on counter for about 10-15 minutes to soften. To remove ice cream cake from pan, simply run a knife between the pan and cake, and release spring on pan. Slice with a sharp knife and serve! Enjoy!