Frozen Strawberry Cheesecake

2 (48 oz) containers strawberry ice cream
1 1/2 cups graham cracker crumbs
6 Tb butter, melted
1/4 cup plus 2 Tb sugar
1 (6 in) store bought cheesecake, room temperature
1 pint strawberries, hulled and cut into pieces

Set icecream out to soften for about 30 minutes. Meanwhile, mix graham cracker crumbs, butter, and 1/4 cup sugar. Press mixture over the bottom and partly up sides of a 9 inch springform pan. Set aside.

When ice cream has softened, cream it with a wooden spoon until soft but not melted. Break cheesecake into pieces an dbeat or fold into ice cream. Pour mixture into pan and smooth the top. Put in freezer to set.

Combine strawberries with remaining 2 Tb sugar and lemon juice in a nonreactive saucepan. Warm over medium heat, 3 - 5 minutes. Chill.

To serve remove sides of springform pan and place cheesecake on plate. Top with strawberries.

People Magazine, August 29, 2011