Make brownies 1 day ahead. Preheat oven to 375 degrees.

BROWNIES:

1/2 c. butter, cut in pieces
8 oz. semi-sweet chocolate chips
3/4 c. sugar
2 tbsp. strong coffee
2 eggs, room temperature
1/4 c. flour

Melt butter and stir in coffee. Reduce heat to low. Add chocolate. Stir until smooth. Cool 5 minutes. In large bowl beat eggs, sugar and vanilla until thick. Then add chocolate mixture then flour. Place in well greased and floured 8 inch square pan. Bake 25 minutes until begins to crack around edges. Cool. Cover. Chill overnight. Cut into 1/3 inch pieces.

CRUST:

30 chocolate wafer cookies, crushed (1 1/2 c.)
1/3 c. melted butter

Mix and press in 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

FUDGY TRUFFLE SAUCE:

1/2 c. plus 1 tbsp. whipping cream (unwhipped)
1/4 c. butter, cut into pieces
12 oz. semi-sweet chocolate chips
1 tsp. vanilla extract

Bring whip cream and butter just to simmer. Remove from heat. Add chocolate pieces and vanilla and whisk until smooth (can be made up to 2 week ahead before using rewarm over medium low heat, stirring frequently).

PIE:

1 qt. raspberry sherbet, softened slightly
1 qt. vanilla ice cream, softened slightly