Breyers® Cookie Crust Ice Cream Cheesecake Recipe

To make Cookie Crust: Line 2 baking sheets with parchment paper. Melt 1 stick butter in large microwave-safe bowl. Add 1/3 cup of the granulated sugar and the brown sugar and beat with electric mixer until creamy. Beat in melted Breyers® Chocolate Ice Cream then egg, 1 tsp. of the vanilla, baking soda and salt.

On low speed, slowly beat in flour, then cocoa powder. Using a 2 Tbsp. ice cream scoop, scoop dough 2-in. apart onto prepared baking sheets. (You should have 24 cookies.) Cover with plastic wrap and refrigerate at least 1 hour.

Preheat oven to 350°. Flatten cookies slightly to about ¾-in.thick. Bake 9 to 10 minutes, until set. Remove to wire rack; cool.

Working in batches, pulse 18 cookies in food processor into crumbs. Transfer to medium bowl. Reserve remaining cookies for another use.

Melt remaining ½ cup butter and combine with crumbs. Line bottom and sides of 9-in. springform pan with parchment paper. Press crumbs into bottom of pan. Freeze 1 hour.

To make Cheesecake Filling, beat remaining 1 cup sugar and cream cheese in large bowl with electric mixer until smooth and fluffy. Beat in melted Breyers® Natural Strawberry Ice Cream and remaining 1 tsp. vanilla. Fold in chopped strawberries. Pour cheesecake filling over frozen cookie crust. Freeze at least 4 hours, or until ready to serve.

To serve, remove sides of cake pan. Arrange sliced strawberries on top of cake. Top with Breyers® Original Vanilla, Chocolate and Strawberry Ice Cream. Serve immediately. Enjoy!