Peanut Butter and Jelly Cheesecake

• 1 cup graham crumbs
• 1 cup plus 3 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 2 pkg. (250 g each Philadelphia Brick Cream Cheese, softened
• 1/2 cup Kraft Smooth Peanut Butter
• 3 Tbsp. flour
• 4 eggs
• 1/2 cup milk
• 1/2 cup grape jelly

1. Heat oven to 350F.
2. Combine graham crumbs, 3 Tbsp.
3. sugar and butter; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Cool completely.
6. Beat cream cheese, peanut butter, flour and remaining sugar in large bowl with mixer until blended.
7. Add eggs, 1 at a time, mixing on low speed after each just until blended.
8. Gradually beat in milk.
9. Pour over crust.
10. Bake 55 min.
11. or until centre is almost set.
12. Run knife around rim of pan to loosen cake; cool before removing rim.
13. Stir jelly until smooth; spread over cheesecake.
14. Refrigerate 3 hours.

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

Taken from www.kraftrecipes.com/recipes/peanut-butter-jelly-cheesecake-175760.aspx (may not work)