Line the bottom and sides of a 9-inch springform pan with plastic wrap, ensuring full coverage. This will make removal of the cake easier once frozen.

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with the melted butter. Spread the mixture evenly on a parchment-lined baking sheet and bake for 7–8 minutes. Remove from the oven and allow it to cool completely. Once cooled, break the cookie mixture into coarse crumbs.

Allow the chocolate ice cream to soften at room temperature for 15–20 minutes. Once softened, spread it into the base of the springform pan in an even layer. Place the pan in the freezer until the layer is firm.

Slightly warm the hot fudge topping in the microwave for approximately 15–20 seconds to make it easier to spread. Evenly spread the hot fudge over the frozen chocolate ice cream layer, followed by a layer of the cooled cookie crumbs. Return the pan to the freezer for at least 1 hour, or until firm.

Soften the vanilla ice cream at room temperature for approximately 15 minutes. Spread the softened vanilla ice cream evenly over the cookie crumb layer. Smooth the top with a spatula. Freeze the cake for a minimum of 6 hours, or preferably overnight, to ensure stability.

In a chilled mixing bowl, add the heavy cream, powdered sugar, and clear vanilla extract. Beat on medium speed using an electric mixer for 3–4 minutes, or until stiff peaks form.

Remove the cake from the freezer and release the sides of the springform pan. Carefully lift the cake out using the plastic wrap and place it on a serving plate or cake stand. Frost the top and sides with the prepared whipped cream. Garnish with sprinkles, if desired. Return the finished cake to the freezer until ready to serve.