Crust: Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Filling: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 addition. Blend in milk; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 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

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.}