Stir the melted butter into the Oreo crumbs. Grease a 7x9-inch or 8x8-inch deep dish baking pan. Press the mixture down evenly and into the corners of the baking pan. Set aside. Whisk together the flour, cocoa powder, coffee and salt in a medium bowl. Pour in the melted butter and whisk until smooth. Set aside. In another medium bowl whisk together the sugar, melted butter, Greek yogurt, eggs and vanilla extract and whisk until smooth. Add the wet mixture to the dry mixture and stir to combine. Fold the half of the mini chocolate chips. Spread the batter on top of the graham cracker crust. Bake for 30 minutes or until a toothpick inserted in the middle of the brownies comes out clean. Let cool completely. Soften the ice cream and spread it on top of brownies with a rubber spatula. Top with Heath Bar bits, mini chocolate chips and lots of sprinkles. Freeze 15-20 minutes or until ready to serve. Cut with a knife dipped in hot water.
