1In a medium mixing bowl, dump prepared oreo cookie crusts and smash with a fork until no longer chunky. Add granualted sugar and melted butter and stir until mixed. Press firmly, 1/2 of cookie mixture into the bottom of a springform pan.
2You will need to move quicky as ice cream melts fast...defrost 2 pints of chocolate ice cream 15 seconds in microwave and then in a mixing bowl, soften the two pints till smooth but not totally melted. Add this softenend chocolate ice cream on top of first cookie layer and press gently to the sides. Top this with the remaining cookie mixture gently pushing to all edges but not pressing as before to have a layer covering the whole top of the chocolate ice cream.
3Next, and again moving quickly, defrost coffee ice cream 15 seconds and then soften in mixing bowl. Once softened, add on top of 2nd cookie layer and gently press ice cream to edges.
4Sprinkle toffee chips on top of coffee ice cream, cover springform pan with foil and refrigerate at least 6 hours or overnight. You will want to put something down underneath the pan as melting will still occur for a few minutes.
5Once frozen, remove ice cream cake from springform pan and slice portions onto a serving plate. Heat hot fudge in microwave and using a spoon drizzle over top of each piece. Add fresh raspberries and a cookie to each plate and serve immediately.