By daily 
Peanut Butter and Jam Cheesecake
Ingredients
For the crust:
– 2 cups graham cracker crumbs
– 6 tablespoons melted butter
For the cheesecake:
– 4 packages (8 oz each) cream cheese, softened
– 1 cup smooth peanut butter
– 3⁄4 cup sugar – 3 tablespoons flour
– 2 teaspoons vanilla extract
– 3⁄4 cup heavy whipping cream
– 3 eggs
– 1 1⁄2 cup strawberry topping or preserves, warmed
Directions:
Prepare the crust: In a food processor, mix graham crackers until you get about 2 cups of crumbs. Mix in melted butter. Press this mixture into a prepared spring frying pan, bringing the crumbs about 1 inch to the sides. Bake at 350 (175°C) for 10 minutes.
Make the Filling: In a bowl of a stand mixer with a paddle attachment, cream together the cream cheese and peanut butter until smooth. Add sugar and flour and mix on high for an additional 1-2 minutes. Slowly pour in heavy whipped cream and vanilla. Mix on low speed until combined, then raise on high and mix for about 1 minute. Add eggs one at a time, mix just until just coated.
Assemble cheesecake: pour half of the cheesecake batter into the prepared crust. Drizzle half of the strawberry filling on top of the cheesecake filling and swirl with a toothpaste. Add rest of the cheesecake filling and repeat with strawberry filling.
Bake the cheesecake: Bake at 350°F (175°C) for 15 minutes. Then, without opening the oven door, reduce the heat to 200°F (93°C) and bake for an additional 50-55 minutes, or until the center is slightly shaken. Turn off the oven and slightly open the door for 15 minutes to allow the cheesecake to cool slowly. Refrigerate and Set: Remove the cheesecake from the oven and let it cool completely on a wallet. Chilling in the fridge over night. Before Serving.