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| 1 Tasse | Graham cracker crumbs, 44wafers |
| 3 Esslöffel | Sugar, plus |
| 1 Tasse | Sugar divided |
| 3 Esslöffel | Margarine melted |
| 2 Packung | Cream cheese, room temperature, 8oz each |
| 1/2 Tasse | peanut butter |
| 3 Esslöffel | flour |
| 4 | eggs |
| 1/2 Tasse | milk |
| 1/2 Tasse | Grape jelly |
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To make crust; Preheat oven to 350 degrees. Mix crumbs, 3 tablespoons sugar and margarine in bowl. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven but maintain oven temperature.
To make filling; Beat cream cheese, remaining 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in milk; pour into crust.
Bake in preheated oven 55 minutes. Remove from oven and cool a few minutes. Loosen cake from rim of pan, but cool completely before removing rim of pan.
Stir jelly until smooth; drizzle over cheesecake in lattice design. Refrigerate. T
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