Raspberry Cheesecake Ice Cream Cake

Preheat oven to 350°F.

Beat together ingredients for cake until well incorporated, about 3 minutes. Pour batter evenly into 2 greased 9 inch cake pans and bake 30 minutes. Allow to cool completely.

Mix Graham cracker crumbs with melted butter, Pour onto a sheet pan, and bake about 8 minutes at 350°F until lightly browned. Cool and break into chunks. Set aside.

Mix together softened cream cheese, sugar and vanilla. Stir in ice cream and crumbs.

In a 9 inch springtime pan, place one layer of cake and top evenly with filling mixture. Freeze for a minimum of 2 hours.

Cut the other cake layer to even the surface a bit. Spread jam on top of ice cream layer and top with other cake layer, cut side down. Freeze an additional hour.

Stir together frosting and jam and, working quickly, ice the cake with the springtime removed. Top with white chocolate shavings and freeze until ready to serve.