Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Combine crushed crackers, one teaspoon vanilla sugar, and margarine in an eight-inch (20-centimeter) baking pan. Pat it down and bake for 10

minutes.

Combine the cream cheese, egg, sugar, and remaining vanilla sugar and stir until smooth. Remove crust from the oven; pour in the cheesecake batter. Return pan to the oven and bake for 25 minutes.

Once done, transfer cheesecake from the oven to the fridge to cool. (You can make this a day in advance.)

To assemble, spread a third of the softened ice cream on the bottom of two loaf pans. Crumble and divide half of the cheesecake between the two pans (I used my fingers to do this).

For the strawberry-cheesecake flavor, blend the strawberries with an immersion blender until mostly smooth (you can leave a few small pieces, if desired). Place the blended strawberries with the remaining filling ingredients in a small pot; bring to a boil while stirring, then lower the heat and cook for one to two minutes, until the mixture begins to

thicken. Remove from heat and allow to cool.

Drizzle six tablespoons strawberry filling into each pan. Repeat the layers — ice cream, cheesecake, and strawberry filling — ending with ice cream on top.

Drizzle the remaining strawberry filling over the strawberry ice cream, if desired.

Drizzle six tablespoons dulce de leche into each pan. Sprinkle half of the crushed pecans over it. Repeat with another layer of ice cream, the

remaining cheesecake, dulce de leche, and pecans, ending with ice cream on top.

Return the pans to the freezer for at least one hour, to freeze. Scoop to serve.