By daily 
Peanut Butter and Jelly Cheesecake
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1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Jelly:
1/2 cup grape or strawberry jelly
Garnish (optional):
Fresh berries
Whipped cream
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Prepare the Crust:
Preheat the oven to 325Β°F (165Β°C).
In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the Crust:
Bake for 10 minutes. Remove from the oven and let cool.
Make the Filling:
In a large bowl, beat the cream cheese and peanut butter until smooth.
Add 1 cup sugar and vanilla extract, and beat until combined.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the sour cream until well combined.
Pour Filling over Crust:
Pour the cream cheese mixture over the cooled crust.
Add Jelly:
Drop spoonfuls of jelly on top of the filling and swirl with a knife to create a marbled effect.
Bake the Cheesecake:
Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Chill:
Remove the cheesecake from the oven and let cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Garnish and Serve:
Before serving, garnish with fresh berries and whipped cream if desired.
Slice and enjoy!