Just a note:
We used crushed peanuts in the jelly drizzle and it was really great but
we like a ot of crunch.

Charles Gifford wrote:

> PEANUT BUTTER AND JELLY CHEESECAKE
>
> Source: San Diego Union, date unknown
>
> 1 cup graham cracker crumbs
> 3 tbs. sugar
> 3 tbs. butter, melted
> 2 8-oz. pkgs. 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 butter; press into bottom of a 9-inch springform
> pan. Bake at 325F. for 10 minutes. Increase oven temperature to 450F.
>
> 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 mixture
> over crust. Bake at 450F for 10 minutes. Reduce oven temperature to 250F and
> continue baking for 40 minutes.
>
> Loosen cake from rim of pan. Stir jelly until smooth; drizzle over
> cheesecake in a lattice design. Chill.
>
>