#MEwx Hot muggy and creamy chocolate cheesecake pie

Good morning Augusta

This morning we have hot, muggy and sunny skies with highs in the upper 80s. Winds are light and variable.

Tonight we'll have mostly clear conditions with patchy fog after midnight. Lows in the upper 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 65.5°F, the humidity is 73% and the dew point is 56.7°F.

The wind direction is North Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.10, the Absolute pressure is 29.89 and steady with a weather graphic indicating sun and some haze.

Visibility is 10.0 miles / 16.1 Kilometers with clear and sunny skies.

The UV rating is  2 out of 16, The moon is 7.9% illuminated, the moon is waning crescent, Sunrise is 4:54 am↑ 55° Northeast, Sunset is 8:26 pm↑ 305° Northwest,

Moonrise is 3:14 am↑ 68° East, Moonset is 5:56 pm↑ 295° Northwest and we'll have 15 hours 31 minutes of daylight today.  

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

CREAMY CHOCOLATE CHEESECAKE PIE

8 servings

1 lb Philadelphia Fat free Cream Cheese-softened

½ cup Splenda

½ cup plain low fat yogurt

½ tsp vanilla

2 eggs or (1/2 cup egg substitute)

¾ cup semi-sweet chocolate chips, melted, cooled

1 OREO pie crust

Beat cream cheese in large bowl of electric mixer fitter with paddle attachment on medium speed until creamy.  Add sugar; beat until well blended.  Add sour cream (yogurt) and vanilla; mix well.  Add eggs mixing on low speed after each addition just until well blended.  Stir in melted chocolate.  Pour batter into crust.  Bake 325 degrees for 30-40 minutes or until center are almost set.  Refrigerate 4 hours or overnight.