Clouds, warm and chocolate pecan cheesecake

Good morning Augusta

This morning we have sun with a high of 72°F. Winds ESE at 5 to 10 mph.

Tonight we'll have partly cloudy skies this evening, becoming cloudy overnight. Low 44°F. Winds ESE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 99%, the Dew Point is  46.6°F and the outdoor temp is 46.8°F.

The wind direction is   North Northeast between 0.4 MPH and 2.5 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is 5:19 a.m. Sunset is 7:52 p.m., Moonrise is 2:39 a.m., Moonset is 1:23 a.m. and the moon phase is in it's last quarter being 36% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 091053Z AUTO 34004KT M1/4SM FG VV002 07/06 A3021 RMK AO2 SLP232 T00670061

Visibility is 10.0 miles / 16.1 Kilometers with fog and clouds up there.

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

Space weather for today is:

Today's Solar flux is 68, the solar wind speed is 625 Kilometers per second and

There is a 1% chance for a Solar Storm.

To continue with the chocolate cake theme, Cheese cake is "cake" right?

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