Prepare the crust: In a mixing bowl, combine the crushed Oreo cookie crumbs and melted butter. Stir until the mixture is well combined and resembles wet sand.

1. Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to press it down firmly. Freeze the crust for about 30 minutes to set.
2. Layer the ice cream: Once the crust is firm, take the softened cookies & cream ice cream and spread it evenly over the crust layer. Smooth it out with a spatula. Freeze for 30-45 minutes to allow the ice cream to harden slightly.
3. After the cookies & cream layer has set, spread the softened vanilla ice cream evenly over the first ice cream layer. Use a spatula to smooth it out. Freeze again for about 1 hour to let the ice cream layers firm up.
4. Prepare the topping: In a small mixing bowl, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cake.
5. Garnish: Sprinkle the mini chocolate chips and crushed Oreos over the whipped cream topping for added crunch and flavor.
6. Freeze the cake: Cover the cake with plastic wrap and freeze for at least 4 hours, or overnight for best results.
7. Serve: Once frozen, remove the cake from the springform pan, slice, and serve. Enjoy!