Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
Three packages of softened cream cheese, each weighing eight ounces.
1 cup granulated sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream
½ cup heavy cream
For the Jelly Swirl:
½ cup grape jelly
Instructions:
Make the Crust:
Crush graham crackers into fine crumbs and mix with melted butter.
Press the crumb mixture into a greased 9-inch springform pan.
Prepare the Cheesecake Filling:
Cream cream cheese and sugar until fluffy.
Mix in peanut butter, vanilla extract, eggs, sour cream, and heavy cream.
Assemble and Bake the Cheesecake:
Fill crust with half of the filling.
Spoon half of the grape jelly on top and swirl gently.
Add the remaining filling and tap to remove air bubbles.
Bake and Cool:
Bake at 325°F for 60-70 minutes.
Refrigerate for a minimum of four hours after cooling in the oven with the door ajar.
Serving Suggestions:
Garnish with extra grape jelly, chopped peanuts, or whipped cream before serving.
Remaining food can be kept in the fridge for up to five days.