Mocha Kahlua Ice Cream Torte with Hot Fudge Crust

Crust:
1 1/2 cups chocolate cookie crumbs (about 6 1/2 ounces)
6 tablespoons unsalted butter, melted
3 tablespoons sugar
2 tablespoons Kahlua

Filling:
1 quart chocolate ice cream
1 pint coffee ice cream
4 tablespoons Kahlua
4 to 6 Heath bars, crushed in food processor or with mallet

Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture into bottom of  9
inch springform pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.

Mix ice cream and kahlua in large bowl. Mix in candy bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead and covered.

Using small knife, cut around side of pan to loosen torte.

Remove pan sides, sprinkle saved crushed candy bar on top. Let torte stand 3 to 5 minutes.

Cut into wedges and serve with hot fudge sauce (recipe follows).

Hot Fudge Sauce:
8 ounces of chopped semisweet chocolate
2 tablespoons, plus 1 teaspoon butter
1/2 cup sugar
1/2 cup heavy cream
1/4 cup hot water
1 teaspoon vanilla
Pinch of salt

Combine chopped dark chocolate with butter, sugar, heavy cream and hot water. Melt mixture stirring, at low heat, for five minutes. Remove from heat; add vanilla and salt and serve warm.

Serves 6