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Peanut Butter and Jelly Cheesecake

1 cup graham cracker crumbs
3 tbs sugar
2 tbs margerine

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 crumbs, sugar and margerine; press onto bottom of 9-inch
springform pan. Bake at 325 for 10 minutes.

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.


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