Prepare the Springform Pan: Line the bottom and sides of an 8 or 9-inch springform pan with plastic wrap.

Layer 1 - Chocolate Ice Cream: Allow the chocolate ice cream to soften slightly at room temperature for about 10-15 minutes. Spread it evenly into the bottom of the prepared springform pan. Smooth the surface with a spatula. Place the pan in the freezer to firm up for 30-60 minutes.

Layer 2 - Chocolate Fudge Ganache: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips and light corn syrup. Let it sit for a minute, then stir until smooth and well combined. Allow the ganache to cool to room temperature.

Layer 3 - Chocolate Crunch: In a bowl, combine the crushed Oreo cookies and melted butter until well mixed. Spread the mixture evenly onto a baking sheet lined with a silicone mat or parchment paper. Bake at 350ºF (175ºC) for 8-10 minutes until the crumbs are slightly toasted. Remove from the oven and let them cool completely.

Finish Layer 2 - Chocolate Fudge Ganache: Pour/Spread the ganache over the chocolate ice cream layer in the springform pan.

Finish Layer 3 - Chocolate Crunch: Sprinkle the chocolate crunch layer evenly over the chocolate fudge layer. Cover and return to the freezer for 2 hours.

Layer 4 - Vanilla Ice Cream: Allow the vanilla ice cream to soften slightly at room temperature for about 10-15 minutes. Spread the softened vanilla ice cream evenly over the chocolate crunch layer. Smooth the surface with a spatula. Place the pan back in the freezer and allow the cake to freeze completely, preferably for at least 4-6 hours or overnight.

Undo the springform pan and use the plastic wrap to gently lift the cake from the pan and transfer it onto a cardboard cake circle or serving plate. Return it to the freezer while you prepare the whipped topping.

Whipped Topping: Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form. Frost the entire cake with the whipped cream frosting using a spatula. Decorate with sprinkles as desired. Return the cake to the freezer for 1-2 hours.

When ready to serve, let it sit at room temperature for a few minutes to slightly soften for easier slicing.