Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: pre-heat oven to 350 degrees crust: stir together graham cracker crumbs and sugar. mix in butter thoroughly and press into a 9" springform pan. bake 10 minutes. cool reduce oven temperature to 300 degrees filling: beat cream cheese in large mixing bowl. gradually add sugar, beating until fluffy. add lemon peel and vanilla beat in eggs one at a time. pour into shell. bake 1 hour or until center is firm. cool to room temperature and then spread with the strawberry glaze. chill 3 hours. glaze: blend sugar and cornstarch together in a small saucepan. stir in water and strawberries. cook, stirring constantly, until the mixture thickens and boils. boil and stir for 1 minute. cool thoroughly before spreading over cheesecake.

Target recipe: in a medium bowl, combine graham cracker crumbs, melted butter and 1/4 cup sugar; press into 9-inch springform pan. freeze for 15 minutes. meanwhile, in a large bowl, beat cream cheese, remaining sugar and vanilla with electric mixer until smooth; set aside. spoon ice cream over crust in springform pan, pressing to form an even layer. evenly spread cream cheese mixture over ice cream. cover and freeze for 5 hours or overnight. freeze serving for 30 minutes before serving. remove cheesecake from freezer and top with cherry pie filling. dip knife or metal spatula in hot water,m then wipe dry and run around edge of cake to loosen., remove ring from pan. arrange cake on chilled serving platter.