Strawberry cheesecake ice cream cake

Ingredients:

Graham Cracker Crust

6 tablespoons (85g) unsalted butter, melted

1 and 3/4 cups (209g) blended honey graham crackers (~12-13 full sheets of graham crackers)

1/4 cup (50g) white granulated sugar

1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)

Filling:

1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook’s Oregon Strawberry)

1 (17 oz.; 481g) prepared frozen cheesecake Note 1

Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2)

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