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.