Take out the ice cream. It must soften.Coat a 9-inch springform pan with nonstick baking spray. Line the bottom with 9-inch parchment and spray again.
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Set aside.Make fine graham cracker crumbs in a food processor. Fork-mix graham cracker crumbs, brown sugar, and melted butter in a medium basin.
2
Pour the crumbs into the springform pan. Press crust halfway up pan sides with hands. Compact crust with measuring cup back. Store in freezer when baking cheesecake.
3
Mix cream cheese on high for 1 minute in a big bowl. Add sugar and vanilla and beat for 1 minute on high. Scrape the bowl and turn off the mixer for a creamy texture.
4
Add softened ice cream to the bowl. Fold ice cream with a rubber spatula. Fold it till combined. It will be liquidy.Fill the springform pan with cheesecake batter. Freeze for 12 hours in aluminum foil or plastic wrap.
5
The following day, remove the foil, springform pan, and parchment paper and freeze while making the whipped cream.Put a whisk-attached metal bowl in the freezer for 10 minutes.
6
Beat heavy cream, powdered sugar, and vanilla on high until medium peaks form.Remove cheesecake from freezer. Just before serving, add whipped cream and strawberries.
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