Peanut Butter & Jelly Cheesecake

INGREDIENTS:

For the Crust:
– 2 cups Graham cracker crumbs
– 6 tablespoons butter, melted
For the Cheesecake:
– 4 packages (8 oz each) cream cheese, softened
– 1 cup smooth peanut butter
– ¾ cup sugar
– 3 tablespoons flour
– 2 teaspoons vanilla extract
– ¾ cup heavy whipping cream
– 3 eggs
– 1 ½ cups strawberry topping or preserves, warmed up

DIRECTIONS:

Prepare the Crust:
1. In a food processor, blend graham crackers until you get about 2 cups of crumbs. Mix in the melted butter.
2. Press this mixture into a prepared springform pan, bringing the crumbs about 1 inch up the sides.
3. Bake at 350°F for 10 minutes.
Make the Filling:
1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese and peanut butter until smooth.
2. Add sugar and flour and mix on high for an additional 1-2 minutes.
3. Slowly pour in the heavy whipping cream and vanilla. Mix on low speed until combined, then increase to high and mix for about 1 minute.
4. Add eggs one at a time, mixing just until incorporated.
Assemble and Bake:
1. Pour half of the cheesecake batter into the prepared crust. Drizzle half of the strawberry topping over the cheesecake filling and swirl with a toothpick.
2. Add the remaining cheesecake filling and repeat with the strawberry topping.
3. Bake at 350°F for 15 minutes. Then, without opening the oven door, reduce the heat to 200°F and bake for an additional 50-55 minutes, or until the center slightly jiggles.
4. Turn off the oven and crack the door open slightly for 15 minutes to allow the cheesecake to cool down slowly.
Cool and Set:
1. Remove the cheesecake from the oven and let it cool completely on a wire rack. Chill in the refrigerator overnight.
Serve:
1. Before serving, top with additional whipped cream, strawberry topping, and chopped peanuts.
2. Enjoy this playful yet sophisticated Peanut Butter & Jelly Cheesecake!