Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
2 tablespoons margarine
Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes.
Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1/2 cup chunk style peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
Combine cream cheese, sugar, peanut butter and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff. Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450F for 10 minutes. Reduce oven temperature to 250F; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill. 10 to 12 servings.
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