1 c. graham cracker crumbs
3 tbsp. sugar
1/2 tsp. ground cinnamon
3 tbsp. melted butter
2 pkgs. cream cheese
1 qt. vanilla ice cream
3/4 c. raspberry preserves
1/2 c. heavy cream

Combine crumbs, sugar, cinnamon and butter. Blend, press into a buttered springform pan, chill. Beat cream cheese until soft. Soften ice cream and beat into cheese until blended. Spoon 1/4 of this into cracker pan; drizzle part of preserve over. Repeat until all of the cheese mixture and preserves are used. Cover with plastic wrap. Freeze until firm. Remove from freezer 1/2 hour before serving. Top with remaining preserve and whipped cream.