Directions: Combine gingersnap crumbs and walnuts in a small bowl, stirring well. Add melted butter, stir until combined. Press mixture into bottom and 2 inches up sides of a 9” springform pan. Bake at 375º for 5 min. Cool completely.
Dissolve gelatin in boiling water in a medium bowl. Add softened ice cream, stir until melted. Refrigerate for about 30 min
Place the 2-8 ounce packages of cream cheese in a large bowl, beat at low speed of an electric fluffy. Gradually add whipping cream, beat until blended. Add gelatin mixture, beating well. Pour into prepared pan, cover and chill at least 8 hours.
Gently spread preserves over top of cheesecake, leaving a ½ margin around outer edges. Cover and refrigerate at least 1 hour to set. Combine the 3 ounce package cream cheese, softened butter, and vanilla in a small bowl, cream well, gradually add the confectioners sugar. With an electric mixer on low beat until mixed. Cover and refrigerate 1 hour or until set.
Loosen sides of cheesecake from springform pan. Place the cheesecake on a serving plate. Cover with the frosting and decorate with sliced strawberries if desired.