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Crust
1 package (8) graham crackers, crushed
1 T. cocoa
1/4 c. melted butter
2 T. brown sugar

Filling
1 pkg. (8 oz cream cheese)
1/2 c. sugar
1 egg
1 egg yolk
1 T. flour
1 T. orange zest
1/4 c. orange juice

Topping
1/2 c. sour cream or nonfat plain yogurt
1 T. sugar

Combine crushed graham crackers, melted butter, cocoa powder and brown sugar and press firmly into the bottom and about 1″ up the sides of a 5″ springform pan. Bake at 425 for 10 minutes. Remove from oven and cool while making filling.

Cream together cream cheese and sugar, add eggs, flour, orange zest and juice and beat until combined. Pour into cooled crust.

Bake at 425 for 15 minutes then reduce heat to 350 and bake another 45 – 55 minutes or so until edges are golden brown and middle of cake is almost solid. Remove from oven and spread topping (combined sour cream or yogurt and sugar) gently on top of cheesecake. Place back in oven for 5 minutes. Turn off oven and allow cheesecake to cool in oven for an hour or so. Place in refrigerator for about 12 hours before removing from springform pan to serve.

If you’re more patient than I am, you can add more candied orange zest to the top before serving.

I planted a young Chinese Pistache tree to replace the Purple Robe Locust that fell over last year… not the same in the spring, but it’s gonna be fabulous in the autumn.

Found some arugula sprouting under the overgrown stuff,

and some new beans making a final appearance.

The last of the summer beet crop, a couple of pumpkin-like summer squashes,

and one busy little bee.

Ten years ago when I bought my house and the “real” garden.com still existed, my mom bought me a little magnolia sprig as a housewarming gift. I almost killed it with the weed-wacker, but it fought back and grew almost a foot a year. Just a few days ago, it finally bloomed. A magnificent, sweetly scented bloom.

’tis the season.