1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted

Combine crumbs, sugar and butter. Press onto bottom of springform pan. Bake at 325 degrees for 10 minutes.

2 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 to 3/4 c. chunk peanut butter
3 tbsp. flour
4 eggs
1/2 c. milk
1/2 c. grape jelly

Combine cream cheese, sugar, peanut butter and flour, mixing at medium speed until well blended. Batter will be very stiff. Add eggs, one at a time. Blend in milk, pour over crust. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake for 40 minutes additional.

Loosen cake from rim of pan. Cool before removing rim of pan. Stir jelly until smooth; drizzle over cheese cake in lattice design. Chill.