Ben & Jerry's · Desserts
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The base is doing two jobs at once and they pull in opposite directions. Caramel is browned sugar with no acid in it anywhere, and the cultured tang of cream cheese is the only sharp thing in the tub, so the two have to be balanced against each other instead of layered. Get it wrong one way and the caramel buries the cheesecake; wrong the other and the caramel reads as burnt. The cheesecake pieces are a rarer inclusion than they sound. Anything that soft has to be formulated to hold its shape while frozen, since a piece with much water in it wouldn't stay yielding, it would set into a hard lump.
