First, prepare the cheesecake ice cream. Place the cream cheese and sugar in the bowl of an electric mixer and beat until completely smooth. Beat in the cream, sour cream, and milk and mix until smooth. Add the lemon juice, vanilla, and salt and mix until combined.

Pour into the bowl of the ice cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and freeze until solid. For the best consistency, remove the ice cream from the freezer and let stand at room temperature for 5-10 minutes before serving.

Prepare the cherry sauce by combining all the ingredients in medium saucepan. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Once boiling, cook for 1 minute, stirring constantly. Remove from heat and let cool. Serve warm or at room temperature. (Can be made up to two days in advance and kept refrigerated. Reheat over low heat before serving.)

To prepare the graham cracker streusel, preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine all the ingredients in a medium bowl and mix well. Pour the mixture out onto the prepared baking sheet in a thin even layer. Bake for 5-8 minutes until set and browned on top. Remove from the oven and let cool completely. Crumble into small bits and sprinkle over ice cream.

To serve, top a scoop of ice cream with sauce and streusel.