Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.

Step 2: Make the Crust

In a mixing bowl, combine 2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat 24 oz of softened cream cheese using an electric mixer until smooth. Gradually add in 1 cup of granulated sugar, mixing until fully combined. Add 1 cup of sour cream and 1 teaspoon of vanilla extract to the mixture, stirring until the ingredients are well incorporated.

Step 4: Incorporate Eggs and Ice Cream

Add the eggs to the mixture one at a time, mixing well after each addition to ensure they are thoroughly blended. Gently fold in 1 cup of softened strawberry ice cream along with some crushed graham crackers for added texture.

Step 5: Fill the Crust

Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula for an even surface.

Step 6: Bake the Cheesecake

Place the cake in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

Step 7: Chill the Cheesecake

After cooling in the oven, transfer the cheesecake to the refrigerator. Chill for at least 4 hours, but ideally overnight to allow it to set fully.

Step 8: Add the Toppings

When ready to serve, prepare your toppings. Spread 2 cups of whipped cream over the top of the cheesecake. Decorate with freshly sliced strawberries and sprinkle additional crushed graham crackers on top.

Step 9: Serve

Slice the cheesecake into wedges, serve, and enjoy the delightful flavors of summer!