Combine crushed cookies and melted butter, mixing well. Press mixture firmly into bottom of a 9-inch springform pan. Refrigerate for 1 hour.

Spread half of hot fudge topping onto cookie crust.

Spread ice cream on top of fudge layer and sprinkle with half of the peanuts.

Spread remaining fudge topping over peanuts and sprinkle with remaining peanuts.

Freeze 8 hours or overnight.

Before serving, remove from springform pan and slice in cake wedges.

Options: prepare using caramel ice cream topping with chopped pecans or use strawberry topping with miniature chocolate chips.