Peanut Butter And Jelly Cheesecake

Combine crumbs, sugar and margerine; press onto bottom of
9-inch springform pan. Bake at 325 for 10 minutes.
2 8-ounce packages cream cheese, softened
1 cup sugar
1/2 cup chunk style peanut butter
3 tbs flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
Combine cream cheese, sugar, peanut butter, and flour, mixing at
medium speed on electric mixer until well blended. Batter will
be very stiff.) Add eggs, one at a time, mixing well after
each addition. Blend in milk; pour over crust. Bake at 450 for
10 minutes. Reduce oven temperature to 250; continue baking for
40 minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Stir jelly until smooth; drizzle over cheesecake in
lattice design. Chill.
10 to 12 servings
Variation Substitute 1 cup old fashioned or quick oats, uncooked, 1/4
cup chopped peanuts, and 3 tbs packed brown sugar for
graham cracker crumbs and sugar in crust.
{I have made this without the jelly, and also with strawberry jelly.
The jelly is more a matter of presentation, so it’s up to you.}