Crust:
 1 cup   graham cracker crumbs
 3 tbs   sugar
 2 tbs   margarine
 
 Filling:
 2        8-ounce packages cream cheese, softened
 1 cup    sugar
 1/2 cup  chunk style peanut butter
 3 tbs    flour
 4        eggs
 1/2 cup  milk
 1/2 cup  grape jelly
 Combine crumbs, sugar and margerine; press onto bottom of 9-inch
 springform pan.  Bake at 325 for 10 minutes. 
 
 Combine cream cheese, sugar, peanut butter, and flour, mixing at medium
 speed on electric mixer until well blended.  Batter will be very stiff.)
 Add eggs, one at a time, mixing well after each addition.  Blend in
 milk; pour over crust.  Bake at 450 for 10 minutes.  Reduce oven
 temperature to 250; continue baking for 40 minutes.  Loosen cake from
 rim of pan; cool before removing rim of pan.  Stir jelly until smooth;
 drizzle over cheesecake in lattice design.  Chill. 
 Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped
 peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and
 sugar in crust. 
 
 I have made this without the jelly, and also with strawberry jelly.  The
 jelly is more a matter of presentation, so it’s up to you.