Cappuccino Cake

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Grind together the graham crackers, sugar, espresso powder, and salt in a food processor to make fine crumbs.
3. 3
   Add the melted butter with the processor running, and pulse just to combine.
4. 4
   Press the crumbs into the bottom and up the sides of a buttered 8-inch pie plate, making sure the crumbs are evenly distributed.
5. 5
   Bake the crust until crispy, about 10 to 12 minutes, then cool completely before filling.
6. 6
   Remove the ice cream from freezer to soften a bit while you make the whipped cream.
7. 7
   Whip the cream and sugar in a mixer fitted with the whisk attachment, to form soft peaks.
8. 8
   Add the sour cream, and whisk until just combined.
9. 9
   Spread the ice cream in an even layer over the crust.
10. 10
    Dollop the whipped-cream mixture on top, and spread upward to a dome shape.
11. 11
    Freeze overnight, or until the cream is frozen.
12. 12
    To serve, cut with a sharp knife dipped in hot water.