PEANUT BUTTER AND JELLY CHEESECAKE

FOR THE CRUST:*
1 cup old fashioned or quick cooking oats
1/4 cup chopped peanuts
3 tbsp packed brown sugar
3 tbsp margarine, melted
FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/2 cup chunk style peanut butter
3 tbsp flour
4 eggs
1/2 cup milk
FOR THE TOPPING:
1/2 cup grape jelly

TO PREPARE THE CRUST:
Preheat oven to 325 degrees F.

Combine oats, peanuts, brown sugar and margarine; press onto bottom of 9 inch springform pan.

Bake at 325 degrees F for 10 minutes. Set aside.

Raise oven temperature to 450 degrees F.

TO PREPARE THE FILLING:
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 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

TO PREPARE THE TOPPING:
Stir jelly until smooth; drizzle over cheesecake in criss-cross pattern to form lattice design. Chill.

VARIATION:

*GRAHAM CRACKER CRUST:
Substitute 1 cup graham cracker crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.

Servings: 12
Source: Philadelphia Cream Cheese Family Favorites