Preheat oven to 350°F.

Combine Tofutti Cream Cheese, egg, sugar, and vanilla in the bowl of an electric mixer.

Pour into pie crust. The filling won’t fill the entire crust, but that’s okay.

Bake for 25 minutes or until top is springy to the touch. Let cool and freeze.

While topping is baking, prepare ice cream. In the bowl of an electric mixer, combine the Tofutti Cream Cheese, sugar, and egg yolks and whip until smooth. Remove to a large bowl and set aside.

Add the non-dairy whipped topping to the bowl of an electric mixer and whip until stiff.

Process strawberries until smooth (you should have 1 cup strawberry puree). Add to whipped topping and mix on low speed to combine.

Add whipped topping/strawberry mixture to cream cheese mixture. Using a rubber spatula, gently fold to combine.

Pour ice cream into a lined springform, a bowl, or individual jars or ramekins. Freeze.

Remove cheesecake from freezer and crumble up to resemble streusel. Once ice cream is firm, top with Cheesecake Crunch Topping. Alternatively, if you want to layer ice cream and crunch, pour half the ice cream into  your pan or bowl at a time, and let each layer firm up before adding topping.