CRUST: Preheat oven to 350ºF.  Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinkle with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; spread onto coffee layer and sprinkle top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinkle with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot Fudge Sauce (recipe follows).

HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwave-proof bowl. Microwave on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.) Makes 1 2/3 cups.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini