3 tbsp. + 1 1/2 tsp. butter
20 Amaretto cookies
3 pts. black-cherry ice cream
1/4 c. heavy cream
1 1/2 tsp. water
1/3 c. chocolate chips
1/4 tsp. vanilla extract

Heat oven to 350 degrees. Butter a 9 inch pie pan. Melt 3 tablespoons butter. Crush about 13 cookies to make 1 cup of crumbs. Combine with melted butter and press onto bottom and sides of prepared pan to within 1/2 inch of rim. Bake until firm about 5 minutes. Cool. Put in freezer. Let ice cream soften. With a serrated knife, cut remaining cookies in half crosswise. Remove pie shell from freezer. Spoon ice cream into shell, higher in the center. Arrange cookie halves around rim. Refreeze 1 hour. Combine cream, water, chocolate chips and remaining 1/2 teaspoon butter in saucepan over low heat. Stir until melted and combined. Remove from heat, add vanilla - stir. Cut pieces of pie and pour chocolate sauce over the top.