Pumpkin Spice Latte Ice Cream Cake

Directions

1. Place a 9-in. springform pan in the freezer, let freeze at least 30 minutes.
2. Preheat oven to 350°. Separate each Golden Oreo and remove the filling; discard filling. Pulse cookies in a food processor until ground. In a large bowl, combine cookie crumbs, melted butter and pumpkin pie spice. Transfer to a 15x10x1-in. baking sheet; bake until lightly toasted, about 10. Let cool.
3. For ganache, place white chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 3 minutes. Stir with a whisk until smooth. Set aside.
4. Meanwhile, remove 1 container ice cream from freezer. Let stand until soft, 15-20 minutes. Spoon into chilled springform; spread up the sides and over the bottom of the pan evenly. Return to freezer for 30 minutes.
5. For the pumpkin layer, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in pumpkin puree and pumpkin pie spice until well combined. Spread over frozen coffee ice cream layer; freeze for another 30 minutes.
6. Place baked cookie crunch in a large bowl. Add half of ganache; toss to coat. Spread onto a waxed paper-lined baking sheet; freeze 10 minutes.
7. Spread remaining half of ganache over pumpkin layer. Sprinkle with frozen cookie crunch, reserving some for garnish; return to freezer.
8. Remove remaining container of ice cream from freezer; let soften 15-20 minutes. Spread evenly over cookie crunch layer. Freeze at least 4 hours or overnight.
9. When ready to serve, remove cake from freezer. Wet a dishcloth with hot water; wrap around cake pan until edges begin to loosen. Carefully remove the outside ring of the pan. If desired, use a offset spatula to smooth edges of cake. Freeze until edges are set, about 20 minutes.
10. Meanwhile, in a large bowl, beat cream until stiff peaks form. Decorate cake with whipped cream as desired. Sprinkle with remaining cookie crunch. Slice with a hot knife; serve immediately.