Peanut Butter 'n Jelly Cheesecake

"This prizewinning cheesecake has a glossy jelly topping--"

1 cup graham cracker crumbs
1-1/4 cups sugar
3 tablespoons butter or margarine, melted
2 (3-ounce) packages cream cheese, softened
1/2 cup peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

In a small bowl, combine crumbs, 1/4-cup sugar, and butter. Press mixture evenly in bottom of a 9-inch springform pan. Bake at 325 degrees F. for 10 minutes. Set aside. Increase oven temperature to 350 degrees F. In large mixer bowl, beat together cream cheese, 1 cup sugar, peanut butter, and flour until well blended and smooth. Add eggs; beat just until blended. Gently stir in milk. Pour mixture into baked crust. Bake at 350 degrees F. for 45 to 50 minutes. Cool. Loosen sides and remove rim from pan. In small saucepan, heat jelly until melted. Spoon jelly over cake. Chill.--Mrs. Russell Lewis, Dubuque, Ia.

Serves 12 to 16.

[clipped from “Better Homes and Gardens”]