Peanut Butter and Jelly Cheesecake

Crust:
1 cup graham cracker crumbs
3 tbs sugar
2 tbs margarine

Filling:
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.
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.