Chocolate Peppermint Ice Cream Cake

For crust, melt butter with chocolate in heavy small saucepan over low heat.

Finely grind cookies in processor.

Add warm chocolate mixture; blend until crumbs are just moistened.

Reserve 1 cup crumb mixture in small bowl.

Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.

Freeze.

For Glaze, bring cream and corn syrup to boil in heavy large saucepan.

Remove from heat.

Add chocolate; whisk until melted and smooth.

Let stand until cool but still pourable, about 1 hour.

For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.

Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).

Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.

Pour 1 cup chocolate glaze over ice cream in pan.

Freeze 1 hour.

Top with remaining ice cream; spread evenly.

Freeze until firm, about 4 hours.

Stir remaining glaze over low heat just until pourable, but not warm.

Pour over ice cream.

Spread evenly.

Freeze overnight.

Run sharp knife between crust and pan sides to loosen cake.

Release pan sides.

Transfer cake to platter.

Garnish with peppermint candies and serve.