Prepare the Cheesecake Crust and let cool on a wire rack for at least an hour after baking. Break into bite-sized pieces. (I only use about half of the crust in the ice cream. You can save the rest of the crust for another use).

Prepare the Berry Topping for Ice Cream and let cool at room temperature for about half an hour, then put in the refrigerator for another half an hour or longer.

Pour your Classic Vanilla Ice Cream base into your ice cream maker and follow the manufacturer's directions.

When ice cream has reached soft-serve consistency, transfer to airtight container in layers, pouring the berry topping and dropping the pieces of graham cracker crust on each layer. You may not use all the berry topping. Just pour in as much as you like for each layer. Freeze for several hours.