1 c Quick cooking oats
1/4 c Chopped peanuts
3 tb Packed brown sugar
3 tb Butter or margarine
16 oz Cream cheese
1 c Sugar
1/2 c Chunky peanut butter
3 tb Flour
4 Eggs
1/2 c Milk
1/2 c Concord grape jelly
Combine oats, peanuts, brown sugar and butter; press onto bottom of 9″
springform pan. Bake at 325F degrees, 10 minutes. Increase oven temperature
to 450F degrees.
Combine softened 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 mixture over crust. Bake at 450F degrees, 10 minutes. Reduce
oven temperature to 250F degrees, continue baking 40 minutes. Loosen cake
from rim of pan; cool before removing rim. Heat jelly until melted; spoon
over cheesecake. Chill.
Yields
10 Servings