Crust:

1/3-cup lowfat graham cracker crumbs
1 tbsp. sugar
2 tsp. Molly McButter
Filling:

2 tubs (8 ounce each) fat-free cream cheese
I cup fat-free sour cream
1/3 cup fat-free liquid egg substitute
1/4 tsp. vanilla
1/4 tsp. salt
2 tbsp. flour
1 cup sugar
2 tsp. fresh lemon juice
1 envelope Maxwell House Cappuccino vanilla flavor (dry)
Topping:

1/2 cup brown sugar
1 tbsp. Molly McButter
1/4 cup evaporated skim milk
2 tsp. Maxwell House Cappuccino vanilla flavor (dry)

With an electric mixer, mix cream cheese and beat until fluffy. Add all remaining ingredients for filling and process until mixed. Very gently pour this mixture into crust, trying not to disturb crumbs. Bake at 350 degrees for 20 minutes. Then reduce temperature to 225 and bake an additional hour.

After cheesecake has baked, make the topping. In small saucepan combine all ingredients for topping and stir over medium heat until mixture comes to a boil. Boil for 1 1/2 minutes, stirring constantly. Pour over warm cheesecake and allow to cool. Then refrigerate for several hours before serving.

Note: When pouring topping over cheesecake, you might want to put waxed paper underneath so it doesn't make such a mess.

Now for the terrific part --- one serving of this cheesecake has only 0.8 grams of fat! Now you can go crazy and eat the whole thing by yourself ... Just kidding.

Variation - You can substitute other flavors of cappuccino such as Irish cream--just remember to substitute it both in the filling and topping.