1 c. graham crackers
3 tbsp. sugar
3 tbsp. butter, melted

Mix crumbs, sugar and butter. Press into bottom of 9 inch springform pan. Bake 10 minutes at 325 degrees. 1 c. sugar 1/2 c. chunk style 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 on electric mixer until well blended. (Batter should be very stiff). Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Loosen cake from pan; cool before removing rim of pan. Stir jelly until smooth. Drizzle over cheesecake in lattice design. Chill.