Recipe Scrapbook Home Bran Buddy / HiFi Buddy Bars Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Chocolate Prototype 1 Prototype 2 Prototype 3 Chocolate Peanut Butter Dream Bars Prototype 1 Chocolate Cherry Prototype 1 Prototype 2 Peanut Butter Prototype 1 Prototype 2 Banana Prototype 1 Fluffernutter Prototype 1 Prototype 2 Prototype 3 Lemon Prototypes 1 & 2 Orange Prototype 1 Pumpkin Prototype 1 (plus Balls variation) HiFi Buddy Balls Orange Prototype 1 Chocolate Prototype 1 (plus Orange-Chocolate variation) Prototype 2 Peanut Butter Prototype 1 Prototype 2 Chocolate Peanut Butter Prototypes 1 & 2 Maple Prototype 1 Eggnog Prototype 1 Pancakes Eggnog Pancake Batter Notes Trader Joe's Mix Latkes Spicy Latkes Matzah Pizza Stack Basic Crust Bran Buds Pie Crust Pies Chilled Eggnog Prototype 1 Prototype 2 Prototype 3 Chilled Pumpkin Eggnog Prototype 1 Key Lime Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Prototype 3 Cocoa Prototype 1 Prototype 2 Prototype 3 Eggnog Notes Additional Eggnog Notes Cheesecakes Chocolate Prototype 10.1 Prototype 10.2 Prototype 10.3 Prototype 10.4 Prototype 10.5 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Eggnog Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Prototype 25 Prototype 26 Prototype 27 Prototype 28 Prototype 29 Prototype 30 Prototype 31 Prototype 32 Prototype 33 Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Maple Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Lemon Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Orange Prototype 3 Prototype 4 Prototype 5 Chocolate Peanut Butter Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Banana Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Plain Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Prototype 12 Prototype 13 Prototype 14 Prototype 15 Prototype 16 Prototype 17 Prototype 18 Prototype 19 Prototype 20 Prototype 21 Prototype 22 Prototype 23 Prototype 24 Eggnog Pumpkin Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Cookies+Creme Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Prototype 9 Prototype 10 Prototype 11 Chocolate Chip Cookie Dough Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Chocolate Eggnog Prototype 1 Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Orange Vanilla Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Chocolate Banana Prototype 1 Prototype 2 S'mores Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Pumpkin Pecan Prototype 1 Prototype 2 Whoopie Pie Prototype 1 Prototype 2 Pecan Prototype 1 Prototype 2 Marshmallow Prototype 1 Cherry Prototype 6 Prototype 7 Fluffernutter Prototype 1 Dulce De Leche Prototype 1 Prototype 2 Prototype 3 Chocolate Cherry Prototype 3 Strawberry Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Prototype 6 Prototype 7 Prototype 8 Almond Prototype 1 Prototype 2 Chocolate Strawberry Prototype 1 Chocolate Almond Prototype 1 Neapolitan Prototype 1 Prototype 2 Prototype 3 Prototype 4 Prototype 5 Triple-Plus Chocolate Chip Cookie Dough Prototype 1 Blueberry Prototype 1 Prototype 2 Patriotic Prototype 1 Prototype 2 Prototype 3 Prototype 4 Key Lime Prototype 1 Prototype 2 Prototype 3 Prototype 4 Cookies+Creme / Chocolate Peanut Butter ("OReesEO") Prototype 1 Cheesecake Tips Pecan Pie Filling Prototype 1 Prototype 2 Cream Cheese Spread Pumpkin Additional Notes Name Change: Bran to HiFi Birthday Gift Replacement of Bran Buds with Regular All-Bran Batter Composition Changes (Mid-2015) Batter Composition Changes (Mid-2017) Update Since COVID-19 (Late-2021) All Recipes & Notes Red Velvet Research Project Preliminary Secondary My 1980's Cheesecake Prototypes Pitfalls to avoid: Unsuccessful recipes

Baked Cookies+Creme ("Oreo") / Chocolate Peanut Butter ("Reese's") [aka "OReesEO"] Cheesecake—Prototype 1:   Here's a question: What is the top cookie brand in America? I strongly have felt that to be Oreo, a famous name for chocolate sandwich/vanilla creme cookies. A typical general reference to such a flavor would be "cookies+creme". Furthermore, Google's AI seems to agree with me. Its response: "The top cookie brand in America is Oreo, holding the largest market share and consistently ranking first in sales and popularity. The chocolate sandwich cookie has become a cultural icon, leading the cookie market with its classic design and variety of limited-edition flavors." Next question: What is the top candy brand in America? My strong guess for that one has been Reese's, a popluar name for peanut butter cups, which combine "two great tastes in one candy bar", namely chocolate and peanut butter. Again, Google's AI appears to match my guess as follows: "Reese's Peanut Butter Cups are the #1 selling candy brand in the U.S., generating over $1.2 billion annually, while M&M's is often ranked as the most popular by other metrics, particularly for Halloween. Other top contenders include Snickers, Twix, and Skittles, which consistently appear on lists of best-selling and most popular candies." I have baked quite a few cookies+creme cheesecakes. I have baked a good amount of chocolate peanut butter ones as well. Why not somehow combine the two? I have already given some thought to this, probably at least as early as around spring of 2025. Meanwhile, Nabisco/Mondelez (home of the Oreo brand) and Hershey/Reese's had come up with new products based on this concept—Oreo Reese's Cookies and Reese's Oreo Peanut Butter Cups, respectively. I discovered (and, of course, gladly tasted!) both of them in early September of 2025. However, this was not the first time that these two companies teamed up for such a combination. There was an Oreo Reese's cookie product that was rolled out sometime in the past, but I had somehow forgotten about it (I probably tried it too). A Google search would bring it up. This one featured a "half-moon style" split filling. Anyway, the time has come for me to put the same idea to work for my cheesecakes.   3-Cheese Blend (1CT-1NC-1YG): Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces of whipped, lowfat cottage cheese and 16 ounces (two 8-ounce packages) of softened Neufchatel cheese ("light cream cheese"). Grease a 9 1/2" (or 9") springform pan, but do not wrap foil around it yet (see below). Chocolate/Peanut Butter Crust: 2 oz. semi-sweet chocolate, melted 2 oz. peanut butter chips, melted 3/8 cup granulated sugar 2 tablespoons cocoa powder 8 oz. (1 cup) 3-cheese blend (see above) 1 teaspoon vanilla 2 oz. finely ground All-Bran Place the resulting mixture in the greased pan and pre-bake without tub at 300 degrees for 10 minutes, then cool to room temperature (for at least 30 minutes). Chocolate Batter: 7/8 cup granulated sugar 3 tablespoons cocoa powder 20 oz. (2 1/2 cups) 3-cheese blend (see above) 1 teaspoon vanilla 1/2 teaspoon xanthan gum 3 eggs Cookies for this chocolate batter: Oreo (recommended, regular kind with vanilla creme centers) or other chocolate sandwich cookies, about 12 Wrap the pan in foil at this point (to minimize the foil's disturbance and therefore its leakage risk, do not put it on any earlier). Or as an alternative to using foil, place this pan in an Easy Bath Cheesecake Wrap. Carefully pour the batter on top of the crust, and add the aforementioned 12 cookies (don't bother breaking them up—keeping them whole is fine and, in fact, recommended), ensuring that they are fully coated and—as much as possible—immersed. After doing so, bake all this in a hot water tub at 325 degrees for about 30 minutes. Afterwards, take the tub-and-pan assembly out of the oven and promptly add the batter and additional cookies indicated below. Peanut Butter Batter: 3/4 cup granulated sugar 4 oz. unsalted peanut butter 20 oz. (2 1/2 cups) 3-cheese blend (see above) 3/8 teaspoon xanthan gum 3 eggs Cookies for this peanut butter batter: Oreo (recommended, with Reese's peanut butter creme centers) or other chocolate sandwich cookies (with, preferably, peanut butter creme centers—otherwise, stick with vanilla), about 12 Expect close to 3 3/4 cups of the resulting peanut butter batter, but do not add it to the pan all at once. Rather, this batter needs to be added in two installments. For this installment, gently scoop about 2 3/4 cups of the batter (more specifically, reserve one cup of it for the next installment) on top of the chocolate batter (it is best to do this around the edge of the pan and let the peanut butter batter flow towards the middle). Next, add the cookies for the peanut butter batter in the same way as for the chocolate one (including thorough coating of the cookies—but be careful so as not to break the top surface of the chocolate batter), and then continue to bake this pan with its contents for about 25 minutes, but this time only at 300 degrees. Afterwards, take the tub-and-pan assembly out of the oven and promptly add the remaining peanut butter batter, gently scooping it on top of the pan's other contents. Try to fully coat the entire surface, especially wherever cookie pieces may be showing. Next, return the entire pan-and-tub assembly to the oven. At this point, fill up the tub generously with boiling water. Resume baking at 300 degrees for another 40 minutes. After this is done, shut off the oven and cool the cheesecake down while still in it (and in tub), with the oven door slightly ajar, for about an hour. Afterwards, remove the cheesecake (still in its springform pan) from the oven and tub and continue to cool it down at room temperature for another two hours. As an option, immediately after removal from the oven, decorate this cheesecake with chocolate and/or peanut butter chips (or peanut butter cup candies such as morsel-sized cups or broken pieces of larger cups) around its edge. Another variation is to use miniature versions of Reese's Peanut Butter Cups (Oreo cookie crumbs version recommended)—but wait until the cooldown at room temperature has reached at least one hour before doing so (otherwise, these cups may melt into "hats" from the still-excessive heat). After these two hours of cooling down at room temperature, remove the cheesecake from its pan and refrigerate. Note for next time: Absolutely do not put the peanut butter cups on top of the cheesecake until after it is removed from the pan and placed onto a level object (for refrigeration), then keep it that way. Even a slight tilt can cause these cups to slide badly. They just don't hold like the chips do (and these cups still melt too easily).