Instructions: Combine cracker crumbs, sugar, and melted butter; mix well. Press on bottom and 1 3/4 inches up sides of an 8 inch spring form pan. Chill. Beat cream cheese with an electric mixer until fluffy. Set aside. Stir ice cream just to soften; gradually add to cream cheese, beating with mixer until smooth. Fold in chocolate; pour into crust. Cover; freeze for 8 hours or overnight. To serve, let stand at room temperature 30 minutes. 10 servings.

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