Peanut Butter and Jelly Cheesecake

• 1 cup graham cracker crumbs
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter or margarine, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 3 Tbsp. flour
• 4 eggs
• 1/2 cup milk
• 1/2 cup grape jelly

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix graham crumbs, 3 Tbsp.
3. of the sugar and the butter; press firmly onto bottom of pan.
4. Bake 10 minutes.
5. Cool completely.
6. Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Add milk; mix well.
9. Pour over crust.
10. Bake 55 minutes or until center is almost set.
11. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
12. Stir jelly until smooth; spread over cheesecake.
13. Refrigerate 3 hours or overnight.
14. Store leftover cheesecake in refrigerator.

graham cracker crumbs, sugar, butter, philadelphia cream cheese, peanut butter, flour, eggs, milk, grape jelly

Taken from www.kraftrecipes.com/recipes/peanut-butter-jelly-cheesecake-51277.aspx (may not work)