Peanut Butter & Jelly Cheesecake (Ii)

Peanut butter cheesecake with your favorite jelly on top. Who doesn't like a PB & J?

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 9 inch cheesecake

Ingredients

• 1  cup graham cracker crumbs
• 3  tablespoons white sugar
• 2  tablespoons  melted butter
• 2 (8 ounce) packages cream cheese, softened
• 1  cup white sugar
• 1⁄3 cup peanut butter
• 3  tablespoons all-purpose flour
• 4  eggs
• 1⁄2 cup milk
• 1⁄2 cup  any flavor  fruit jam

Directions

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
3. In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into the prepared crust.
4. Bake in preheated oven for 10 minutes then reduce the temperature to 250 degrees and continue to bake for 40 minutes.
5. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan.
6. Stir your favorite jelly, jam, or preserves until smooth and drizzle or pour over cake, as much or little as you like.