Ice Cream Cheesecake

• 2 cups crushed pretzels
• 1/2 cup melted butter
• 2 tablespoons sugar
• 1 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup cottage cheese
• 1 cup sour cream
• 1 (12 ounce) frozen limeade concentrate, partially thawed
• 1/2 gallon French vanilla ice cream, softened, but not melted

1. Set oven to 450u0b0F.
2. Prepare a 10-inch springform pan.
3. Crush pretzels before measuring them, then press into the bottom of a springform pan.
4. Bake for 8 minutes.
5. Remove from oven, and cool completely.
6. For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
7. Soften the ice cream, and fold the cheesecake mixture into the ice cream.
8. Spread mixture over the pretzel crust in the pan.
9. Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.

pretzels, butter, sugar, sugar, cream cheese, cottage cheese, sour cream, limeade concentrate, vanilla ice cream

Taken from www.food.com/recipe/ice-cream-cheesecake-120202 (may not work)