Delicious Peanut Butter And Jelly Cheesecake

• Crust:
• 1 1/2 cups graham cracker crumbs
• 5 tablespoons white sugar
• 5 tablespoons butter, slightly softened
• Cheesecake:
• 1 cup peanut butter
• 2 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup milk
• Glaze:
• 1 (18 ounce) jar blackberry jam

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix graham cracker crumbs, 5 tablespoons sugar, and butter in a bowl until combined. Press graham cracker crust into a 9-inch springform pan.
3. Beat peanut butter and cream cheese together in a bowl until soft, about 1 minute. Add 1 1/4 cups sugar and flour and blend until smooth. Whisk in eggs until mixture is just blended; stir in milk. Pour mixture into crust.
4. Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 45 to 50 minutes. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
5. Heat the jam in a saucepan over medium heat until melted, about 3 minutes; pour over cheesecake. Refrigerate until completely chilled.

crust, graham cracker crumbs, white sugar, butter, peanut butter, cream cheese, white sugar, allpurpose, eggs, milk, blackberry jam

Taken from www.allrecipes.com/recipe/254413/delicious-peanut-butter-and-jelly-cheesecake/ (may not work)