Crust:

1 c. graham cracker crumbs (44 wafers)
3 tbsp. sugar
3 tbsp. butter, melted

Preheat oven to 350°F.

Mix crumbs, 3 tablespoons sugar and butter in bowl. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove.

Filling:

2 pkgs. (8 oz. each) cream cheese, room temperature
1 c. sugar
1/2 c. peanut butter
3 tbsp. flour
4 eggs
1/2 c. milk
1/2 c. grape jelly (for topping)

Beat cream cheese, 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk; pour into crust.

Bake in preheated oven 55 minutes. Remove. Loosen cake.

Stir jelly until smooth; drizzle over cheesecake in lattice design. Refrigerate.

Serving Size: 10.