The inspiration for this autumn ice cream flavor comes from one of my readers, Michelle S.  She told me I should try to replicate a pumpkin spice cheesecake ice cream she had eaten at a restaurant called “Good Times.”  I’ve never been to said restaurant and never tasted said ice cream, but I thought the flavor combo sounded awesome so I gave it a whirl…er…a churn.  I’m sure my recipe isn’t as rich or custardy as the original, but I’m OK with that because I was going for quick and easy as well as yummy.  Oh, and for the awesomesauce of it, I added some cheesecake crust crumbs.  You can even add some ginger to the crust crumbs so you have a gingersnap cookie crust.