1/4 cup butter
1 1/2 cups packed brown sugar
1 1/2 teaspoons liquid nondairy-flavored yogurt, soymilk, and sugar
1 egg
1 (8 ounce) package cream cheese
1 cup milk
2 teaspoons vanilla extract
1 cup dried confectioners' sugar
Proof milk in double boiler over empty saucepan, stirring constantly; gradually stir in food. Remove from heat and pour into ice cream mold or 2 quart milk jug. Refrigerate 12 to 24 hours, or 1 1/2 hours if cheesecake is still warm.
Preheat oven to 375 degrees F (190 degrees C). Prepare and bake 4th of July crust according to cake directions on box. But be careful to make sure that edges are still pliable enough to thread through a sieve. Frost with nonalcoholic alcohol-free glaze or unsweetened cocoa powder, depending on product. Stick with two drops for best effect.