1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
2 pkgs. (8 oz. each) cream cheese
1 qt. vanilla ice cream
3/4 c. red raspberry preserves
1/2 c. heavy cream, whipped
1/2 tsp. cinnamon

Combine crumbs, sugar, cinnamon and butter in small bowl. Blend well. Press firmly over bottom and sides of a buttered 8 inch springform pan. Chill. Beat cream cheese in large bowl until soft. Soften ice cream in a chilled large bowl. Beat into cream cheese just until blended.

Spoon about 1/4 of ice cream-cheese mixture into prepared pan. Drizzle part of raspberry preserves over (use 1/2 cup of preserves for layering). Repeat until all of cheese mixture and preserves are used: smooth top. Cover with plastic wrap. Freeze overnight, or until firm. Remove cake from freezer about 1/2 hour before serving. Spread remaining 1/4 cup of raspberries over top. Whip cream in small bowl. Spoon into pastry bag fitted with a star tip. Pipe cream in a lattice design over preserves. Serves 12.