#MEwx Hot 'n muggy again with Chocolate-pecan chesecake

Good morning Augusta

This morning we have partly sunny skies with expected highs in the lower 80s. Winds will be light and variable, becoming south around 10 mph this afternoon.

Tonight we'll have partly cloudy skies with lows around 60°F. South winds around 10 mph this evening, turning light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 67.6°F, the humidity is 81% and the dew point is 61.7°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.75, the Absolute pressure is 29.55 and steady with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 Kilometers with overcast.

The UV rating is  0 out of 16, The moon is 40.4% illuminated, the moon isin its first quarter, Sunrise is 4:57 am↑ 55° Northeast, Sunset is 8:27 pm↑ 304° Northwest,

Moonrise is 11:50 am↑ 82° East, Moonset is 12:22 am↑ 282° West and we'll have 15 hours 30 minutes of daylight today.  

We didn't receive any rain  here over the past 24 hours, and it's getting really dry out there.

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