Yields 1 (9-inch) cheesecake. 1 prepared chocolate cookie crust

2 to 3 pints Créme de la Kleinpeter Strawberry Cheesecake With Dark Chocolate Truffles Ice Cream, softened

1 pint Kleinpeter heavy whipping cream, whipped

Strawberry jam or sauce

Fresh Louisiana strawberries for garnish

1. Fill chocolate cookie crust with ice cream and place in freezer until hard.

2. When ready to serve, slice cheesecake into serving portions and top each slice with a dollop of whipped cream, and a drizzle of strawberry jam or sauce. Garnish with fresh strawberries.