Combine 1-1/2 cups cookies crumbs with I Can't Believe It's Not Butter!®, then press into 9-inch springform pan; freeze 15 minutes.
Meanwhile, heat chocolate, sweetened condensed milk and espresso in small saucepan over low heat, stirring frequently, until chocolate is melted; let cool about 15 minutes.
Spoon 1/2 Breyers® Chocolate Ice Cream into prepared pan, pressing to form an even layer. Evenly top with chocolate mixture, then sprinkle with 1/2 cup almonds. Freeze 15 minutes or until chocolate is set. Spoon in remaining Ice Cream, pressing to form and even layer. Cover and freeze 4 hours or until ready to serve.
Just before serving, remove sides from pan and coat sides of torte with remaining cookie crumbs. Sprinkle top with remaining 1/4 cup almonds.
TIP: Don't have a springform pan? Use a 9-inch round cake pan lined with plastic wrap instead!