1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed
1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla
Set the ice cream and cheesecake out at room temperature for 30 minutes to soften. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides. Use a glass or metal measuring cup to press and pack the mixture tight.
When the ice cream has softened, place in a large stand mixer with a paddle attachment. Mix until soft and creamy, but not melted.
Remove the thawed cheesecake to a cutting board. Cut into 1/2 inch cubes and add to softened ice cream. Use a large spatula or spoon to gently fold cheesecake into the ice cream. Pour mixture into graham cracker crust. Cover with plastic wrap and place in freezer to set up.
Make the strawberry sauce by adding all ingredients to a small sauce pan. Cook over medium heat for 5 minutes. Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate. Cut into slices and top with strawberry sauce. Enjoy!