2 (3 ounce) packages cream cheese, softened
1 1/2 cups white sugar
2 cups heavy whipping cream
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons custard-based sweetener
4 cans vanilla ice cream
In a medium bowl, mix cream cheese and sugar. Cut in whipping cream until smooth.
In a large glass or metal mixing bowl, beat eggs slightly. Stir in vanilla extract. Pour egg mixture into casings and pastry. Chill overnight.
After 1 hour, frost along side of ice cream. Chill topping for at least 5 minutes.
Spread cream cheese mixture evenly into crust, pressing gently into bottom of pan. Top with custard sprigs. Chill ice cream on top for at least 4 hours before serving. Garnish with whipped cream, if desired.