01Place Oreo cookies in a food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain. Transfer cookie crumbs to a medium-sized bowl.
02Stir in melted butter to the cookie crumbs, until well combined.
03Coat a 9-inch springform pan with cooking spray. Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to press crumbs tightly into the bottom and sides of your pan. Place the crust in the freezer for 10 minutes to harden.
04When crust is in the freezer, remove the vanilla and strawberry ice cream to soften.
05Remove crust from the freezer. Scoop vanilla ice cream over the cookie crust and spread in an even layer. Scoop the strawberry ice cream over the vanilla ice cream layer and spread in an even layer. Cover with plastic wrap and place in the freezer to harden for at least 3 hours (or longer).
06Once frozen, remove the outside ring of the springform pan. To garnish, drizzle with hot fudge, whipped cream, and strawberry slices.