Breyers Ice Cream Cherry Cheesecake

I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use no sugar added vanilla ice cream and sugar free cherry pie filling.

• Ready In: 20 mins
• Serves: 16

Ingredients

• 1  cup graham cracker crumbs
• 1⁄4 cup I Can't Believe It's Not Butter® Spread, spread melted
• 2⁄3 cup sugar, plus
• 3  tablespoons sugar
• 16  ounces cream cheese, softened
• 1⁄2 teaspoon vanilla extract
• 1 1⁄2 quarts  breyers all natural vanilla ice cream
• 21  ounces cherry pie filling or 21  ounces  any  pie filling

Directions

1. In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes.
2. Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside.
3. Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 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. On chilled serving platter, arrange cake.