Good morning! Happy Sunday! It’s a day of rest for me today. Lots of #coffee, #writing and #sleep.

How do you spend you Sundays?

#Sunday

A time of rest

Peace

And sleep

A day to gaze

At the azure

A moment

Of reflection of your path

A map to your soul

Check your steps

Make sure you’re flying

Not drowning

Gather kindness

And self care

For the week is long

And your heart deserves a day of self love

❤

In case you were looking for something yummy to munch on I found this recipe I wanted to share. I love cheesecake. ❤

Ingredients

CHEESECAKE

• 3 packages full fat cream cheese, 8 oz each
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup International Delight Sweet Cream Creamer
• 3 large eggs
• 1 cup chopped cherries, fresh

CRUST

• 1 ½ cups chocolate graham cracker crumbs
• 5 tbsp butter, melted

CHOCOLATE GANACHE

• ¼ cup heavy whipping cream
• ¾ cup chocolate chips

TO TOP THE CHEESECAKE

• mini chocolate chips
• fresh cherries

Instructions 

CRUST

• Preheat the oven to 350º F.
• Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
• Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
• Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
• Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
• Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
• Turn the oven down to 325º F. (60 minutes)