1 c. quick oats, uncooked
1/4 c. chopped peanuts
3 tbsp. packed brown sugar
3 tbsp. butter, melted
2 (8 oz.) cream cheese, softened
1 c. granulated sugar
1/2 c. chunk-style peanut butter
3 tbsp. flour
4 eggs
1/2 c. milk
1/2 c. grape jelly

Combine oats, peanuts, brown sugar and butter. Press onto bottom of 9 inch springform pan. Bake in 325 degree oven for 10 minutes. Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees. Bake 40 more minutes. Loosen cake from rim. Stir jelly until smooth, drizzle over cheesecake. Chill.