Mocha Ice Cream Tart

-CRUST-
Nonstick vegetable oil spray
2 c Chocolate wafer cookie
-crumbs; (about 8 ounces)
6 tb Unsalted butter; melted.
-(3/4 stick)
1 1/2 ts Instant espresso powder or
-instant coffee
; powder
1 qt Chocolate ice cream
1 qt Coffee ice cream
Chocolate wafer cookies;
-(optional)

For Sauce:

Combine 6 tablespoons butter and 1/4 cup corn syrup in heavy small
saucepan. Stir over low heat until well blended. Add semisweet chocolate,
1/4 cup water and instant espresso powder and stir until chocolate melts,
espresso dissolves and sauce is smooth. Transfer sauce to small heatproof
pitcher.

For Crust:

Preheat oven to 350F. Spray 9-inch-diameter tart pan with removable bottom
with nonstick spray. Mix cookie crumbs, butter and espresso in medium bowl.
Press crumb mixture firmly onto bottom and up sides of prepared tart pan.
Bake until crust looks dry and feels firm to touch, about 20 minutes. cool
crust completely.

Meanwhile, using ice cream scoop, scoop chocolate ice cream into balls and
arrange in single layer on baking sheet; freeze until firm. Using clean
scoop, scoop coffee ice cream into balls and arrange in single layer on
another baking sheet; freeze until firm.

In cooled crust, alternate chocolate and coffee ice cream balls in single
tightly packed layer. Form second layer, then third layer of ice cream
balls, mounding in center. Drizzle 1/2 cup mocha sauce over. Freeze tart
until ice cream and sauce topping are firm, about 2 hours. (Can be prepared
1 day ahead. Cover tart and keep frozen. Cover sauce and let stand at room
temperature.)

Gently press up pan bottom to loosen crust; remove pan sides. Transfer ice
cream tart to platter. Let stand 15 minutes to soften slightly. Press
cookies upright into ice cream, if desired. Cut tart into wedges. Serve,
passing remaining sauce separately.

Serves 8 to 10.