Place cream cheese and whole milk in a blender and process until smooth. Pour into a mixing bowl and whisk in cream, sugar, and vanilla. Refrigerate until well chilled, several hours.

To prepare graham cracker crust, place crackers in a food processor and process until crumbs form. Add brown sugar and cinnamon and pulse to combine. With processor running, drizzle in melted butter. Spread crust onto a foil lined baking sheet, pressing down with hands into a free form rectangle (it doesn’t need to cover the whole sheet. Bake for 10-12 minutes until it golden and set. Cool completely.

Pour ice cream batter into an ice cream machine and process according to manufacturers instructions. Transfer to a freezer safe container, working in layers of a little bit of ice cream, and then chunks of the cooled crust, repeating until all ice cream is used. If you have extra crust, save for sprinkling on top. Serve with favorite cheesecake toppings like berry sauce, caramel, chocolate, fresh fruit, etc.

Alternate method: Make plain cheesecake ice cream and omit crust. When layering into freezer safe container, layer in chopped cheesecake slices and fruit jam in swirls.