MIX Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
BEAT milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.