->Peanut Butter Jelly <-

1 cup graham cracker crumbs

3 tbs sugar

2 tbs margerine

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

Combine crumbs, sugar and margerine; press onto bottom of 9-inch

325 for 10 minutes.

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 450 for 250; continue baking for minutes. Loosen cake from rim of pan; cool before removing rim of

pan. Stir jelly until smooth; drizzle over cheesecake in lattice

design. Chill.

10 to 12 servings 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.

I have made this without the jelly, and also with strawberry jelly.

The jelly is more a matter of presentation, so it's up to you.