Roughly crush the cornflakes, shred the halvah into small pieces and mix together.

In a microwavable bowl, combine chocolate pieces and heavy cream.

Melt in the microwave stopping and stirring every 30 seconds.

Allow the melted chocolate to cool for a few minutes before pouring onto the cornflakes and halvah mixture. Blend well to coat all pieces evenly.

Lightly spray with oil the bottom of a 9.5-inch diameter springform cake pan.

Transfer the chocolate and cornflakes crunch mixture to the pan, pressing it down into the bottom to form an even-leveled bottom layer.

Transfer the cookie butter spread into a microwavable bowl and melt in the microwave (30-50 seconds).

Pour the melted cookie butter on top of the first layer and use a spatula to level and spread evenly.

Using a stand mixer, whip the cold heavy whipping cream with the instant pudding powder and the cocoa powder. Start mixer on low-medium speed and increase the speed to high as the cream stabilizes. Gradually add the melted chocolate and continue to whip, being careful not to overwhip the heavy cream.

Add the chocolate mousse cream over the cookie butter layer and use a spatula to level and spread evenly.

Cover the cake with plastic wrap and freeze for 2-3 hours or until serving time.

Remove the cake from the freezer and use a knife to loosen the edges before releasing the cake from the pan.

Move the cake onto a serving tray and top with shredded (or twisted) halvah pieces and powder with unsweetened cocoa powder.

The cake will be ready to serve 30-40 minutes after removing it from the freezer.