Ingredients
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1 cup graham cracker crumbs
1/4 cup I Can't Believe It's Not Butter(R) Spread, spread melted
2/3 cup sugar, plus
3 tablespoons sugar
16 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 quarts breyers all natural vanilla ice cream
21 ounces cherry pie filling or 21 ounces any pie filling
Preparation
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In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes.
Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside.
Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. On chilled serving platter, arrange cake.
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