Ingredients:
16 oz softened cream cheese
6 cups softened vanilla ice-cream
2 teaspoon vanilla extract
1/2 cup granulate sugar
2 dozen short bread cookies (about 3 1/2 to 4 cups cookie crumbs)
1/4 cup melted unsalted butter
2 teaspoon strawberry extract or 1/4 teaspoon strawberry oil
4 oz chocolate chunks or chocolate chips
1. Crush all of the cookies; combine with melted butter.
2. Press onto bottom of 9-inch springform pan until the bottom of the crust is even across the bottom.
3. Cream together the cream cheese and sugar until combined; add vanilla, scrape down the sides of the bowl. Cream together for 2 to 3 minutes.
4. Fold in ice-cream until combined; then fold in chocolate chunks.
5. Pour half of the ice-cream mixture into the pan.
6. Add strawberries, extract and food color; mix until well combined. Pour the remaining ice-cream mixture into the center of the ice-cream that is in the cheesecake pan.
7. Use the tip of a knife and swirl the ice-cream together a few times.
8. Freeze for 4 hours but overnight for best results.
Serve and garnish with chocolate syrup.