1 c. graham cracker crumbs
3 tbsp. butter, melted
2 (8 oz.) pkgs. cream cheese
3 tbsp. all-purpose flour
1/2 c. milk
3/4 c. grape jelly
3 tbsp. sugar
1 c. sugar
1/2 c. peanut butter
4 eggs
1 tsp. vanilla

Combine crumbs, 3 tablespoons sugar and melted butter. Press evenly into bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.

In large bowl, beat together cream cheese, 1 cup sugar, peanut butter and flour until well blended and smooth. Add eggs, beat just until blended. Gently stir in milk and vanilla. Pour mixture into cooled crust. Bake at 350 degrees for 45 to 50 minutes. Cool. Loosen sides and remove rim from pan.

In small saucepan, heat jelly until melted; spoon over cake. Chill several hours before serving.