Raspberry Ice Cream Cheesecake with Swirled Raspberry Sauce

🍪 For the Base

• 2 cups graham cracker crumbs (or processed biscuits)
• 1/4 cup granulated sugar
• 1/2 cup melted butter

This simple crumb base forms the foundation of the cheesecake, creating a firm yet tender layer that supports the frozen filling. The combination of graham cracker crumbs, sugar, and melted butter ensures the crust binds together smoothly and develops a pleasantly sweet, buttery aroma.

Preparation:

1. Mix all ingredients in a bowl.Stir thoroughly until every crumb is evenly coated in the melted butter. The mixture should resemble damp sand and clump lightly when pressed between your fingers. Proper mixing prevents dry spots and helps the crust set evenly.
2. Press into the bottom of a 9-inch springform pan.Use the back of a spoon or the flat bottom of a glass to firmly compact the crust in an even layer. Compressing the mixture well helps it hold together after chilling and prevents crumbling when slicing the finished dessert.
3. Chill in the refrigerator for 10–15 minutes.This brief chilling time allows the butter to firm up, stabilising the crust before adding the cheesecake mixture. Avoid skipping this step, as a warm crust can shift when layered with the filling.
   

   🍓 Raspberry Sauce