#MEwx Dlouew, 4iwint 53mpw, melting and No-Bake Egg-Free Biscoff SWirl cheesecake

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have partly sunny skies with highs in the lower 40s. Winds are light and variable, becoming south around 10 mph this afternoon.

Tonight we'll have partly cloudy conditions during evening hours, turning mostly cloudy with isolated rain showers after midnight. Lows in the mid 30s. South winds around 10 mph.  rain

The wind direction is West Northwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 29.89, the Absolute pressure is 29.69 and rising with a weather graphic indicating clouds and rain/snow.

We received more rain/snow melt over the past 24 hours and we'll get a lot more today.

Our outdoor temperature is 25.8°F, the humidity is 97%, the dew point is 25.0°F and our wind chill is 25.7°F. 

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is 0 out of 16, the moon is 76.5% illuminated, the moon phase is waxing gibbous, sunrise is 6:44 am↑ 109° East, Sunset is 5:02 pm↑ 251° West, Moonrise is 12:05 pm↑ 53° Northeast, moonset is 3:30 am↑ 307° Northwest and we'll have 10 hours 18

Minutes of daylight today.

 

And for those out there who don't care for chocolate like the chocoholics among us ---

 

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9" square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won't fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)