• Place the cream cheese in a microwave-safe bowl and microwave for 20 seconds or until the cream cheese is soft.
• Whisk the cream cheese to work out any lumps. Add the melted ice cream, 2 tablespoons of sugar, and lemon juice, whisk well.
• Line a 7" microwave-safe glass container with parchment paper. Pour in the cream cheese mixture.
• Microwave for 7 minutes at 50% power (1000W oven) or until the center of the cheesecake is set and no longer jiggly.
• Use the parchment to remove the cheesecake from glass container.
• Press a sheet of aluminum foil into the glass dish and remove it to create a makeshift pan. Place the cheesecake into the aluminum foil pan and place on a baking sheet.
• Sprinkle the cheesecake with the remaining 1 tablespoon of sugar.
• Toast the cheesecake in the toaster oven and toast ~5-10 minutes or until the sugar caramelizes.

Crumb Topping

• Crush the cookies and crumble on top of the cheesecake. Drizzle the melted butter over the crumbs.
• Allow the cheesecake to cool to room temperature and chill in the refrigerator for at least 5 hours or overnight.
• Serve with sliced strawberries.