Mocha Ice Cream Torte

FOR CRUST

Step 1

Preheat oven to 350ºF. Mix all ingredients in medium bowl.

Step 2

Press crust mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Step 3

Bake crust until firm to touch, 8 minutes.

Step 4

Transfer pan to rack; cool crust completely.

Step 5

*FOR FILLING

Step 6

Mix ice cream and 2 tablespoons whiskey in large bowl to blend.

Step 7

Spoon over crust; smooth top.

Step 8

Freeze until firm, 1 hour.

FOR TOPPING

Step 9

Mix cream and coffee powder in medium bowl until coffee powder dissolves.

Step 10

Add sugar and 2 tablespoons whiskey; beat until stiff peaks form.

Step 11

Spoon into pastry bag fitted with medium star tip.

Step 12

Pipe rosettes around edge of torte.

Step 13

Sprinkle torte with chocolate shavings.

Step 14

Freeze until firm, about 4 hours.

Step 15

(Can be prepared 3 days ahead. Cover and keep frozen).

Step 16

Using small knife, cut around sides of pan to loosen torte. Remove pan sides. Let torte stand at room temperature 5 minutes. Cut into wedges and serve.