I had a spectacular day today at my friend Joyce's home. My quilting friends and I met at her house for a birthday lunch and fellowship. This time, instead of a birthday cake, I made this Cappuccino Cheesecake. It has to be the easiest cheesecake that I've ever made and very tasty. The recipe follows and came from the Taste of Home recipe collection.

Cappuccino Cheesecake Pie
With a rich mocha filling and cute chocolate garnish, this yummy pie is good any time at all.—Elisa Pellegriti, Florida, New York
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 40 min. + chilling
Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup Domino® or C&H® Granulated Pure Cane Sugar
1 envelope mocha cappuccino mix (1/4 cup)
2 eggs, lightly beaten
1/4 cup milk
1 extra-servings-size graham cracker crust (9 ounces)
GARNISH:
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
Directions: In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into the crust. Bake at 325° for 40-45 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight. In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until firm, about 1 hour. Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers. Yield: 8 servings.

Joyce has a huge pond behind her house and these humongous catfish (and others) came up for a good feast. It was a feeding frenzy and such fun to watch! We all had a great day communing with nature when Joyce took us on a Ranger ride through her wooded acreage. (We held on tight!) Perfect weather, perfect friends, perfect day. :-)