Preheat oven to Fahrenheit 350°

Pulverize graham crackers in blender or food processor into fine crumbs

Add sugar and butter and pulse until mixed

Press into the bottom of an 11” springform pan

Bake at Fahrenheit 350° for 5 minutes

Remove from oven and set aside

Lower oven to Fahrenheit 325°

Beat cream cheese, sugar, sour cream and vanilla on high until super creamy

Add eggs one at a time until thoroughly mixed

Pour over graham cracker crumbs and smooth to edges

Shake pan gently to settle cheesecake

Bake at Fahrenheit 325° for 30 minutes until cake is set

Remove from oven and cool to room temperature

Put cheesecake in freezer to chill

Bring ice cream out of the freezer and let soften for 10 minutes

Scoop into a large bowl and beat with a mixer until smooth and spreadable

Pour over cheesecake and smooth to edges

Place back in freezer to set completely a minimum of 6 hours

Before serving, run a knife along the edges of the pan before removing springform exterior

Serve frozen with fresh strawberries