Peanut Butter and Jelly Cheesecake

1 cup old fashioned or quick-cooking oats
1/4 cup chopped peanuts
3 tablespoons packed brown sugar
3 tablespoons margarine, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup chunk-style peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jellyCombine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of 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 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. 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 crisscross pattern to form a lattice design. Chill.Variation
For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.

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