Chunky spaghetti sauce is absolutely a mixture because its components are not mixed in a fixed ratio by mass
Chunky salsa is a mixture because it consists of various ingredients such as tomatoes, onions, peppers, and spices. The different components retain their individual properties in the final product, making it a mixture.
Heterogenous, it has visible layers of mixtures.
Heterogeneous. You can see the different parts: bread, peanut butter.
me don't know
Cheese Cake has layers. So it is actually more like a cake than a pie. Cheese Cake actually has cheese in the mixture.
Cheesecake bars can be a delicious treat, though not something to eat too often as they are high in calories. One can find recipes for great cheesecake bars on the Bakers Royale website.
cheesecake is french cheesecake is french Cheesecake is French
Some would say there is really no best cream cheese, but the most common brand used in cheesecake is Philadelphia brand cream cheese. It's actually my preferred brand for homemade cheesecake, too.
Depends in what context you mean "homogeneous". In an economics sense, you could classify "chunky peanut butter" as homogeneous if you wanted it to mean that all batches/brands of chunky peanut butter are essentially "interchangeable". (Whether that's a reasonable statement, I'm not sure. In the UK it is a reasonable assumption since peanut butter isn't really a "big thing" here, in the way that it seems to be in the US. I suspect the US market may feature slightly more brand loyalty than is experienced here...) If you mean homogeneous in texture, chunky peanut butter is not a homogeneous substance, due to the "chunks". However smooth peanut butter would (or at least, "should", by definition) be homogeneous.
The superlative of chunky is chunkiest
TGI Friday's keeps it on the menu. They get it from The Cheesecake Factory, so of course you can get it there too. Both charge way too much. If anyone has cheaper suggestions, I'd love to hear them!