Peanut Butter And Jelly Cheesecake
|Oats||1 Cup (16 tbs) (Old Fashioned / Quick Cooking)|
|Chopped peanuts||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3 Tablespoon|
|Margarine||3 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Granulated sugar||1 Cup (16 tbs)|
|Chunk style peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Grape jelly||1⁄2 Cup (8 tbs)|
Combine oats, peanuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Combine cream cheese, granulated 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° 10 minutes.
Reduce oven temperature to 250°; continue baking 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Stir jelly until smooth; drizzle over cheesecake in criss-cross pattern to form lattice design.
Chill until firm.