Grown-Up Peanut Butter and Jelly Cheesecake

• 1 cup graham crumbs
• 3/4 cup granulated sugar, divided
• 3 Tbsp. butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup packed brown sugar
• 1 tsp. vanilla
• 3/4 cup Kraft Smooth Peanut Butter
• 1 container (500 mL) sour cream, divided
• 1/3 cup milk
• 4 eggs
• 1 cup seedless raspberry jam

1. Heat oven to 325F.
2. Combine graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
3. Bake 10 min.
4. Meanwhile, beat cream cheese, brown sugar and vanilla in large bowl with mixer until blended.
5. Add peanut butter, 1/2 cup sour cream and milk; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour cream cheese mixture over crust.
8. Bake 1 hour 20 min.
9. or until centre is almost set.
10. Meanwhile, combine 1/2 cup of the remaining sour cream and remaining granulated sugar.
11. Spoon sour cream mixture over cheesecake, carefully spread to cover top of cheesecake to within 1 inch of edge.
12. Bake 5 min.
13. Run knife around rim of pan to loosen cake; cool before removing rim.
14. Refrigerate cheesecake 4 hours.
15. Cut cheesecake into 16 slices.
16. Microwave jam in microwaveable bowl on HIGH 1 min., stirring after 30 sec.
17. Spoon 1 Tbsp.
18. each of the remaining sour cream and warm jam onto each dessert plate; swirl with knife.
19. Top with cheesecake slice.

graham crumbs, sugar, butter, cream cheese, brown sugar, vanilla, butter, sour cream, milk, eggs, seedless raspberry jam

Taken from www.kraftrecipes.com/recipes/grown-up-peanut-butter-jelly-cheesecake-168622.aspx (may not work)