Preheat oven to 350 °F and grease a 9-inch spring form pan. Pulse chocolate cookie crumbs, sugar and butter in a food processor until crumbly. Press into prepared pan and bake for 8 minutes. Cool completely.
Pull chocolate ice cream from freezer 15 minutes before using. With electric beaters or in a mixer fitted with the paddle attachment, beat ice cream with orange marmalade just to blend. Spread into cooled tart shell and freeze while preparing coffee ice cream.
Pull coffee ice cream from freezer and let sit for 15 minutes. Beat in Irish Cream until blended and spread over chocolate layer. Sprinkle with toasted almonds and freeze for at least 2 hours. Let sit out for 15 minutes before slicing with a hot, dry knife.