Many of the Mexican restaurants around here serve what they call fried ice cream. It is supposed to be a scoop of ice cream that is breaded and then quickly fried so it has a warm outside crust with cold inside. This is too much of a challenge for many of them, so they end up just rolling the ice cream in something crunchy, like this recipe that uses cheesecake instead of ice cream.



Crunchy Cheesecake

1 (8- to 9-inch) frozen cheesecake, slightly thawed
2 cups frozen strawberries
1 cup frozen blueberries
1/4 cup plus 2 tablespoons sugar, divided
2 1/2 cups oven-toasted corn cereal, coarsely crushed
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1/2 cup light corn syrup
1/4 teaspoon vanilla extract
Instructions
Cut cheesecake into 1-1/2-inch squares, place on platter, cover, and return to freezer.

In a medium saucepan, combine strawberries, blueberries, and 1/4 cup sugar. Cook over medium-high heat 15 minutes, or until fruit breaks down and sauce has thickened, stirring occasionally. Let cool and refrigerate until chilled.

Meanwhile, in a shallow dish, combine cereal, remaining sugar, cinnamon, and butter; mix well.

In a small bowl, combine corn syrup and vanilla. Drizzle a teaspoon of corn syrup mixture over each cheesecake square one at a time, then place in cereal mixture dish. Sprinkle cereal mixture over cheesecake square until all sides are coated evenly. Place on platter. Repeat with remaining squares.

Cover and freeze until ready to serve or serve immediately with berry sauce drizzled over the top of each piece.