Before preparing your crust, press plastic wrap inside the bottom and up the sides of a 9-inch, round cake pan with overhang so you can pull out the cake once it's set.
In a food processor, pulse 6 Cheryl's Chocolate Chocolate Chip Cookies until they are crumbs. Add the melted butter and process until combined.
Using the back of a tablespoon, press 1 ½ cups of the chocolate crumb mixture onto the bottom of your plastic-lined pan and freeze until the crust is cold (at least half an hour).
Beat whipping cream, sugar, and vanilla essence until soft peaks form. Add the softened ice cream and continue blending until completely incorporated and smooth. Set aside.
Pull out the cake pan from the freezer. Place the raspberries top side up on the crust until you've filled the interior. (I like to line the pan with a circle of berries along the outer edge, working my way in.) Tip: If you prefer strawberries, blackberries, or blueberries, feel free to use these instead of raspberries. Note that the berries will freeze and get hard. If you prefer smaller pieces of frozen fruit, you can quarter the fruit or slice it as you wish.
Pour the whipped ice cream mixture over the fruit, covering the raspberries. Freeze until firm, at least three hours (can be overnight).
Take the cake out of the pan using the plastic wrap overhang, remove the plastic wrap while the cake is still frozen, and let the cake soften (about 10-15 minutes) before you cut into it with a knife. Tip: Run the knife under hot water first to make slicing easier.
Take the excess cookie crumbs and scatter them over the top of the cake once you're ready to serve. Feel free to garnish with slices of fresh berries, your favorite fruit compote or syrup, runny jam, or a drizzle of hot fudge sauce or caramel.
Sit back and let the compliments roll in.