Baked Chocolate Peanut Butter Cheesecake—Prototype 5:
This one is essentially an arrowroot update.
Repeat Prototype 4, but make these changes for each of the two batters:
Cut the all-purpose flour in half (i.e., reduce the flour by 2 tablespoons, to only 2 tablespoons).
Add 1 1/3 tablespoons of arrowroot.
Remember, this is for each batter (i.e., the chocolate gets 1 1/3 tablespoons of this "new" ingredient, and the peanut butter also gets 1 1/3 tablespoons of it—so altogether for both batters, a total of 2 2/3 tablespoons of arrowroot is directly replacing 4 of the flour's tablespoons, while the other 4 tablespoons of this "older" ingredient are retained)! To summarize these updates...

Chocolate Batter:
2 tablespoons all-purpose flour
1 1/3 tablespoons arrowroot

Peanut Butter Batter:
2 tablespoons all-purpose flour
1 1/3 tablespoons arrowroot
This was probably the first chocolate peanut butter cheesecake that I brought to Living Hope in more than one and a half years (and the very first cheesecake—regardless of flavor—with a decorative border of chocolate chips that I ever brought there). The dessert was served at one of the church's lunches and fared nicely. Pastor Kim (the senior pastor himself) personally enjoyed it. Gaynell could not resist this one. Unfortunately, she could not stay for the meal. So I cut and served, in advance, the first slice to her, and that cheered her up. Another person, who I think was able to stay for lunch, got an advance slice for herself before this meal began. I guess she wanted to ensure against missing out on this attractive-looking cheesecake.

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