PEANUT BUTTER AND JELLY CHEESECAKE

PEANUT BUTTER AND JELLY CHEESECAKE
(10 to 12 servings)
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.The jelly is more a matter of presentation, so it’s up to you.