Peanut Butter and Jelly Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 3 tbs sugar
• 2 tbs margarine

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

Instructions:

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.

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.