Crush the Cookies: Place the Oreo cookies (entire cookie, including the cream filling) into a food processor and pulse until they form fine crumbs. Alternatively, place them in a large ziplock bag and crush them thoroughly with a rolling pin.

Make the Crust: Transfer the cookie crumbs to a medium mixing bowl. Pour in the melted butter and stir until all the crumbs are evenly coated and the mixture resembles wet sand.

Form the Crust: Pour the crumb mixture into a standard 9-inch pie dish. Use the bottom of a measuring cup or your fingers to press the mixture firmly and evenly across the bottom and up the sides of the dish. Place the crust in the freezer for 20 minutes to set.

Add the Ice Cream: Remove the chilled crust from the freezer. Scoop the softened coffee ice cream into the crust. Use a silicone spatula or the back of a spoon to spread the ice cream into an even, smooth layer.

Freeze: Cover the pie dish tightly with plastic wrap and place it back into the freezer. Freeze for at least 4 hours, or until the ice cream is completely solid and firm.

Add the Hot Fudge: Once the pie is completely frozen, gently warm the hot fudge sauce in the microwave for 10 to 15 seconds just until it is spreadable (do not let it get too hot, or it will melt the ice cream). Pour the fudge over the top of the frozen pie and spread it into an even layer. Return to the freezer for 30 minutes to let the fudge set.

Whip the Cream: If making homemade whipped cream, beat the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.

Garnish and Serve: Spread or pipe the whipped cream around the edges of the pie. Sprinkle the top with extra crushed Oreo cookies. Slice with a sharp knife run under hot water, and serve immediately!