Mix the crushed Oreo cookies with melted butter until evenly coated, then press firmly into the bottom of a 9-inch springform pan and pack it flat using a solid pressure cue. Freeze for 15 minutes to set the crust (visual cue: crumbs hold together and feel firm when pressed).

Spread the vanilla ice cream in an even layer over the Oreo crust, smoothing the top with an even finish, then freeze for 1 hour until firm (visual cue: top looks matte and the layer cuts cleanly at the edges).

Drizzle the hot fudge sauce over the vanilla layer in a thin ribbon and freeze for 15 minutes to partially set (visual cue: fudge looks slightly thickened, not liquid).

Spread the strawberry ice cream over the fudge layer and smooth the top, then cover with plastic wrap and freeze for at least 4 hours or overnight (visual cue: cake is fully solid throughout, with no soft center).

Run a warm knife around the edge of the frozen cake, release the springform, and transfer the cake to a serving plate (visual cue: edges release cleanly without smearing).

Pipe whipped cream swirls around the top edge, scatter sprinkles across the center, then slice with a hot knife and serve immediately (visual cue: swirls stay sharp and each slice shows distinct layers).