1 (8.5 oz.) pkg chocolate wafers
1/2 cup plus 3 Tbsp butter
1 quart-1/2 gallon coffee ice cream, softened (the more, the better!)
Glaze:
1/3 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
1 tsp vanilla extract
In food processor, blend chocolate wafers to fine crumbs.
In small saucepan over low heat, melt 1/2 cup butter. In 9 inch springform pan, mix the chocolate wafer crumbs and melted butter. With hands, press mixture to bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust, pressing down firmly to remove any air pockets and make level surface for glaze; freeze until firm, at least 2 hours.
In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth and boils. Remove from heat; stir in 1 tsp. vanilla. Cool mixture slightly; carefully pour over coffee ice cream beginning in center and circling out toward edge. Cover with foil, not letting foil touch the surface of the pie. Return pie to freezer; freeze until firm, at least 1 hour. To serve, release from pan and cut with knife warmed in hot water. Serve with whipped cream and chocolate curls.