FREE RECIPES

1 cup graham cracker crumbs 3 tbs sugar 2 tbs margerine

Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

2 8-ounce packages cream cheese, softened 1 cup sugar 1/2 cup chunk style peanut butter 3 tbs 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 450 for 10 minutes. Reduce oven temperature to 250; 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

Variation Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust.