: Raspberry Ice Cream Cheesecake with Swirl Sauce

🍰 Assembling the Cake

Remove the chilled crust from the refrigerator. Pour half of the cheesecake mixture over the crust and spread it out evenly with a spatula.
Drizzle half of the cooled raspberry sauce over the surface and use the tip of a knife to gently swirl it into the layer without fully mixing.
Add the remaining cheesecake mixture on top, smoothing it gently.
Drizzle the remaining raspberry sauce on top and swirl again for a beautiful marbled effect.
Cover the springform pan tightly with plastic wrap or foil and freeze for at least 6 hours, or preferably overnight, until fully set.