Make the crust

1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan. Place the crust in the freezer while you make the filling.

Make the filling

1. Combine the warm water and espresso powder in a small bowl until dissolved. Set aside.
2. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
3. Add the Kahlua and mix until well combined and smooth. Add the milk and mix until well combined and smooth. Finally, add the water and espresso mixture and mix until well combined and smooth. Adding them separately ensures you don’t end up with a lumpy mixture. Set aside.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
5. Carefully fold the whipped cream into the cream cheese mixture, in two parts, until well combined.
6. Add about 1/3 of the filling to the prepared crust, then add a layer of the Oreo cookies, using about half of the cookies. Repeat both layers again.
7. Finish off the top of the ice cream pie with the remaining third of the filling. Set in the freezer to freeze completely, 4-5 hours.

Finish ice cream pie and serve

1. Remove your ice cream pie from the springform pan and set it on a plate or serving platter. You can use an offset spatula to smooth out the sides, if needed. Set aside.
2. To make the chocolate topping, add the chocolate chips to a medium sized bowl. Heat the heavy cream until just begins to boil, then pour it over the chocolate chips. Allow mixture to sit for 2-3 minutes, then whisk until smooth.
3. Spread the chocolate topping evenly on top of the pie, working quickly, since the cold from the frozen pie will make it firm up quickly. Sprinkle some Oreo crumbs or an Oreo crumble (see notes) around the edge of the pie.
4. Store pie in freezer until ready to serve.
5. When you’re ready to serve your pie, make the Kahlua cream. Add the heavy cream, powdered sugar and Kahlua to a large mixer bowl and whip until it just begins to hold shape and is no longer thin and milky. You want it to be drizzle-able, but hold together.
6. Drizzle Kahlua cream and chocolate sauce over slices of ice cream pie as you serve it.
7. Leftover ice cream pie can be stored in the freezer. Leftover Kahlua cream can be stored in the fridge for 1-2 days and stirred well before using again. Ice cream pie is best if eaten within 2 weeks.