Place the Oreos in a food processor and gently pulse until they are turned into crumbs.  Remove approximately ½ cup of the mixture in a small bowl and set aside for the topping of the cake.

Place the rest of the Oreo crumbs in a large mixing bowl.  Dice up the butter and stir the butter into the cookie crumbs.

Then press this mixture into the bottom of a Spring form pan.  Press hard down into the bottom of the pan to form the crust of the cookie cake.

Place the pan in the freezer and freeze for 30 minutes.

Remove the ice cream from the refrigerator and let it sit at room temperature for 15 minutes.  Them remove the pan from the freezer, pour the hot fudge sauce on top of the crust and spread it out as evenly as possible.  Then top it with the mint chocolate chip ice cream and spread out the ice cream as well to make an even layer.

Then top with the cool whip.

Cover and place in the freezer for at least 4 hours or overnight.

When you are ready to serve, top the cake with the remaining cookie crumbs.  Then carefully remove the sides from the spring form pan.

Run a knife under hot water, then cut (clean the knife after each cut) and serve the cake!