Breyers Chocolate Cherry Cheesecake

• 1 cup graham cracker crumbs
• 1/4 cup I Can't Believe It's Not Butter!(R) Spread
• 3 tablespoons sugar
• 21 ounces cherry pie filling or your favorite pie filling
• 16 ounces cream cheese softened
• 1/2 teaspoon vanilla extract
• 1 1/2 quarts chocolate ice cream allnatural or extra creamy
• 2/3 cup sugar

1. Combine cookie crumbs, Spread and 3 tablespoons sugar in medium bowl; press into 9-inch springform pan. Freeze 15 minutes.
2. Meanwhile, beat cream cheese, remaining 2/3 cup sugar and vanilla in large bowl with electric mixer until smooth; set aside.
3. Spoon Breyers(R) Chocolate Ice Cream into springform pan, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 5 hours or overnight. Freeze serving platter 30 minutes before serving.
4. 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. Arrange cake on chilled serving platter.

graham cracker crumbs, i, sugar, cherry pie filling, cream cheese, vanilla, chocolate ice cream, sugar

Taken from www.yummly.com/recipe/Breyers-chocolate-cherry-cheesecake-299621 (may not work)