Cream Cheese Ice Cream Cake for 12

Instructions:

1. Line the bottom and sides of a 9-inch springform pan with plastic wrap to ensure a clean release.
2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan using the back of a spoon and freeze for 15 minutes to set the base.
4. Beat the softened cream cheese and powdered sugar until completely smooth and airy.
5. Slowly stream in the heavy cream and vanilla extract on medium-low speed until stiff peaks form.
6. Spread the cream cheese mixture evenly over the chilled crust using an offset spatula.
7. Flash-freeze the pan in the freezer for 20 minutes to stabilize the layer.
8. Stir the softened vanilla ice cream in a bowl to break up ice crystals and make it spreadable.
9. Spread half of the ice cream over the cream cheese layer, followed by a layer of crushed Oreos, and top with the remaining ice cream.
10. Whip the chilled heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the top of the cake.
11. Freeze the assembled cake for at least 6 hours before serving.