1. Prepare the graham cracker crust. Line a 9″ or 10″ springform pan with parchment paper. In a small mixing bowl, mix together the graham cracker crumbs, melted butter and granulated sugar. Press the mixture firmly down into the springform pan and place the pan in the freezer while you prepare the filling.
2. Prepare the filling. In a high-powered food processor or blender, add the softened cream cheese, frozen strawberries and ice cream. Blend slowly for a few minutes on low before switching to medium-high and blending until smooth and creamy, 2-3 minutes. Stir in the fresh diced strawberries, then remove the graham cracker crust from the freezer, and pour in the filling, smoothing it all out with a spoon. Place it back in the freezer, for at least 4-6 hours prior to serving.
3. Before serving, remove the cheesecake from the freezer for a few minutes, then run a knife around the edge of the cake and remove the springform pan. You can peel off the parchment at this time too, and place the cake on a cake stand or a cutting board to cut. If you want to jazz it up, decorate the edge with additional fresh diced strawberries, or even piped cream cheese frosting. Slice and serve!

The cake will be ok at room temperature for about 30 minutes, but then I’d definitely pop it back into the freezer for safe keeping! Leftovers will keep in the freezer for 2-3 weeks.