CHIPS AHOY! Ice Cream Cheesecake

Ingredients

1 pkg. (15.2 oz.) CHIPS AHOY! Cookies, divided
2 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
1/2 cup sugar
2 tsp. vanilla
1-1/2 qt. (6 cups) vanilla ice cream, slightly softened

Instructions

• CRUSH 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
• BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
• FREEZE 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.

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