Warm, sunny and a chocolate-pecan cheesecake recipe that is "to die for."

Good Morning Augusta

Today we have sunshine with an expected  high of 72ºF. Winds are from the WNW at 10 to 20 mph.

Tonight we'll have mostly clear conditions with a low of 51ºF. Winds will be from the W at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 56%, the dew point is 40ºF and outside it's 54.9ºF.

The wind direction is West between 5.4 MPH and 7.1 MPH, with a heat index of 59.2ºF.

The Barometric pressure is 29.78 and rising with a weather graphic indicating sun.

The UV rating is 2 out of 16, Sunrise is at 5:10 a.m. Sunset is 8:00 P.M. Moon rise is at x:xx p.m., Moon set is 9:53 a.m., and the moon phase is waning gibbous being 74% illuminated.

The RAW METAR at Augusta's airport is:

METAR KAUG 161053Z AUTO 30005KT 10SM CLR 11/02 A2978 RMK AO2 SLP084 T01060022

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We received 0.22 inches of rain here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 72, the solar wind speed is   549 Kilometers per second and the chance of a solar storm is 1%.

Okay, this one screams to be made.  Stop the screaming and do it.

Chocolate-pecan cheesecake

PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
SERVINGS: 8

3 Tbsp bran cereal crumbs
¼ tsp ground cinnamon
¼ c + 2 Tbsp unsweetened cocoa powder
½ tsp instant coffee
⅓ c boiling water
8 oz fat-free cream cheese, softened
4 oz reduced-fat cream cheese, softened
½ c fat-free ricotta
⅔ c confectioners' sugar
2 eggs
1 egg white
2 tsp pure vanilla extract
½ oz bittersweet chocolate, shaved
2 Tbsp finely chopped pecans

1. POSITION an oven rack in the bottom third of the oven. Preheat the oven to 325°F. Coat the bottom and sides of an 8" springform pan with cooking spray. Combine the cereal crumbs and cinnamon in a bowl. Sprinkle evenly over the pan bottom. Set aside.
2. COMBINE the cocoa powder, coffee, and water in a bowl. Stir until smooth. Set aside.
3. COMBINE the cream cheeses and ricotta in an electric mixer bowl. Beat at medium speed until smooth. Add the sugar. Reduce the speed to low and beat to incorporate. Add the eggs and egg white one at a time, beating until blended. Add the vanilla extract. Blend until smooth. Add the cocoa mixture and stir until completely incorporated. Pour into the prepared pan.
4. BAKE for 30 to 35 minutes, or until the outer edges are set but the center still jiggles. Sprinkle the chocolate shavings and pecans evenly over the cheesecake. Return the cheesecake to the oven and bake for 2 to 3 minutes, or until the chocolate melts.
5. REMOVE to a rack to cool to room temperature. Cover and refrigerate overnight. Remove the sides of the pan and cut into 8 wedges.

NUTRITION (per serving) 168 cal, 11 g pro, 19 g carb, 12 g sugar, 1 g fiber, 6 g fat, 2 g sat fat, 270 mg sodium