1. Coat a 9-inch springform pan with nonstick cooking spray. Line side with wax paper.
2. Place ladyfinger halves along side of pan, flat sides facing in. Combine cookie crumbs and butter; press into bottom of pan. Freeze.
3. Allow ice cream to stand on countertop until softened. Transfer coffee ice cream to a bowl and stir until good spreading consistency. Remove pan from freezer; spread coffee ice cream on bottom. Repeat softening and spreading with vanilla and java chip ice creams. Top with thawed whipped topping.
4. Freeze overnight. Remove side of pan and wax paper. Decorate top of cake with crushed cookies.