Into a bowl, add
Fresh Strawberries (1/2 cup)
Granulated Sugar (1/4 tsp)
. Allow them to sit for 30 minutes as you work on the rest of the recipe.
Shortbread Cookies (24)
in a plastic bag and crush them. You can also do this in a food processor.
Transfer the cookie crumbs to a mixing bowl. Using your hands, combine with
Unsalted Butter (1/4 cup)
Transfer the cookie mixture to the bottom of a 9-inch springform pan. Press down to form the crust.
Into a mixing bowl, add
Cream Cheese (2 cups)
Granulated Sugar (1/2 cup)
. Using a hand mixer, cream the two together until smooth.
Scrape the sides of the bowl, then mix for another 3 minutes.
Vanilla Extract (1/2 Tbsp)
Vanilla Ice Cream (6 cups)
into the cream cheese mixture.
Chocolate Chunks (2/3 cup)
Pour half the mixture into the pan over the crust.
Fold the strawberries into the remaining cream cheese mixture. Add
Strawberry Extract (1/2 Tbsp)
Red Food Coloring (1 tsp)
. Mix well.
Pour the strawberry filling into the pan.
Freeze cheesecake for 4 hours, or up to overnight for best results.
Chocolate Syrup (to taste)
. Serve and enjoy!