1 sleeve graham crackers
1/4 cup sugar
1/2 stick butter, melted
Pulverize graham crackers in food processor to fine crumbs. Combine with sugar & melted butter. Press into the bottom of a 9′ springform pan. Bake at 350 for 10 minutes.
24 oz cream cheese, softened
3/4 cup peanut butter
1 1/3 cups sugar
1/4 cup flour
3 eggs, at room temperature
3/4 cup heavy cream
jelly of your choice
Cream cream cheese, peanut butter, & sugar until fluffy. Scrape down sides of bowl.
Add in flour. Scrape down sides of bowl.
Add eggs, one at a time, until well blended. Scrape down sides of bowl.
Add heavy cream, until well blended. Scrape down sides of bowl.
Pour over crust.
Bake at 450 for 10 minutes. Reduce heat to 250 & cook for 60-75 minutes or until set.
Remove from oven.
Cool for 10-15 minutes. Gently slide a table knife around the cheesecake to loosen. Loosen ring of the springform, but do not remove. Allow to cool for another 45 minutes to an hour.
Remove ring. Place in a pie or cake keeper. Chill.
Spread 1/2-3/4 cup jelly on top before serving.