Vanilla Ice Cream Cheesecake

By srumbel

Frosty Breyers Vanilla Ice Cream with a creamy cheesecake layer and a crunchy graham cracker crust.
from mostlyhomemade

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons PLUS 2/3 cup sugar
• 1/4 cup butter, melted
• 2 packages (8oz) cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 container (1.5 quart) Breyer's vanilla ice cream
• whipped cream and cherries (if desired) (on second thought, it's required)

Preparation

Step 1

Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into the bottom of a spring form pan. Freeze for 15 minutes. In a medium bowl, beat together cream cheese, 2/3 cup sugar, and vanilla extract until creamy - set aside. Soften ice cream (leave on counter for 5 minutes, or microwave at 15 second intervals) and spread onto the frozen crust, making sure it's packed down. Spread cream cheese layer over ice cream. Freeze for 5 hours or overnight. When ready to serve, leave cheesecake sit at room temperature for about 5 minutes. Use a knife dipped in warm water to slice.