A while back, I noticed a recipe on the side of a carton of Breyers Natural Vanilla ice cream. I cut it out of the carton and saved it for a special occasion. The recipe is originally called Breyers Cherry Cheesecake, but I took the liberty to rename it something I think is more fitting. I made this for Mother's Day and it was a big hit. We loved it. It has the perfect ratio of cheesecake to ice cream. You'll have to try it out.
Cheesecake Ice Cream Pie
1 cup graham cracker crumbs
1/4 cup melted butter
3 Tbsp Sugar
1.5 qt. natural vanilla or vanilla bean ice cream (I think you could experiment with other flavors here, but would highly recommend trying it first with the vanilla bean or natural vanilla)
2 packages (8 oz each) Cream Cheese
1/2 tsp. vanilla extract
2/3 cup sugar
1 can (21 oz) cherry pie filling (Or fresh berries. I used fresh strawberries with a little sugar added to bring out the juices. I think any combination of fresh berries would be delicious.)
Combine crumbs, butter and 3 tablespoons sugar; press into 9-inch springform pan.
With electric mixer, beat cream cheese, 2/3 cup sugar and vanilla until smooth.
Spoon ice cream into pan on top of graham cracker crust, pressing to form an even layer. Spread on cream cheese mixture. Cover; freeze at least 5 hours.
Top cheesecake with pie filling or fresh berries and serve.