Peanut Butter And Jelly Cheesecake
|Vanilla pound cake crumbs||1⁄2 Cup (8 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 Cup (16 tbs)|
|Peanut butter brownies||1⁄2 Cup (8 tbs), baked|
|Tart jelly/Jam/red raspberry/currant||3⁄4 Cup (12 tbs), warmed (At Room Temperature Or Slightly Warmed)|
|Salted peanuts||3⁄4 Cup (12 tbs), chopped|
Preheat oven to 325°.
Grease bottom and sides of a 7-inch cheesecake pan.
Sprinkle cake crumbs evenly over bottom of pan.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, cornstarch and vanilla until cheese mixture is soft and fluffy.
Add eggs and mix until just combined.
Pour half of mixture into prepared pan.
Coarsely crumble peanut butter brownies over top.
Pour remaining batter over crumbs.
Bake in a water bath for 50-60 minutes at 325° or until top is nicely browned and center is slightly puffed.
Remove from water bath and cool at room temperature at least 1 1/2 hours.
Invert cake onto serving dish.
Before serving, spread jelly over top and garnish edge of cake with chopped nuts.