Some cloouds, sunny and warm and a cheesecake recipe that's fantastic!

Good Morning Augusta

This morning it's sunny to partly cloudy skies with a stray shower or thunderstorm possible. High 78ºF. Winds WSW at 5 to 10 mph.

Tonight we'll have partly cloudy skies with a stray shower or thunderstorm possible. Low 57ºF. Winds light and variable.

The readings from my weather instruments are:

Humidity is 62%, the dew point is 62ºF and outside it's  68.2ºF.

The wind direction is  West Northwest between 0.1 MPH and 0.3 MPH, with a heat index of 72ºF.

The Barometric pressure is 29.75 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:56 a.m. Sunset is 8:27 P.M. Moon rise is 6:44 a.m., Moon set is 9:49 p.m., and the moon phase is waxing crescent being 3% illuminated.

The RAW METAR reading from Augusta's airport this morning is:

METAR KAUG 251053Z AUTO 29004KT 10SM CLR 18/12 A2988 RMK AO2 SLP116 T01830122

Visibility is 10.0 Miles / 16.1 kilometers with clear skies.

 We didn't receive any rain here over the past 24 hours.

Space Weather for this morning is:

Today's Solar flux is 70, the solar wind speed is 437 Kilometers per second and the chance of a solar storm is 1%.

Okay, I'm weak.  But this one is fantastic!

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