Ingredients:
For the impasto:
2 cups of briciole of Graham cracker
6 cups of burro, fuso
For the cheesecake:
4 confezioni (8 ounce ciascuna) of cream, ammorbidita
1 cup of burro of peanut butter
¾ cup of zucchero
3 cups of farina
2 cups of tray of vaniglia
¾ cup of panna da montare weighing
3 uova
1 cup and ½ of topping or preserved of fragole, riscaldatePeanut Butter and Jelly Cheesecake
Indications:

Make the crust: In a food processor, pulse the graham crackers until you have about 2 cups of crumbs. Add the melted butter. Press this mixture into a prepared springform pan, bringing the crumbs about 1 inch up the sides. Bake in the oven at 175°C for 10 minutes.
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and peanut butter until smooth. Add the sugar and flour and mix on high for another 1-2 minutes. Slowly pour in the heavy whipping cream and vanilla. Mix on low speed until smooth, then increase to high speed and mix for about 1 minute. Add the eggs one at a time, mixing until incorporated.
Assemble the cheesecake: Pour half of the cheesecake batter into the prepared crust. Pour half of the strawberry topping over the cheesecake filling and swirl with a toothpick. Add the remaining cheesecake filling and repeat with the strawberry topping.
Cook the cheesecake: bake in the oven at 175°C for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F (93°C) and bake for an additional 50 to 55 minutes, or until the center jiggles slightly. Turn the oven off and open the door slightly for 15 minutes to allow the cheesecake to cool slowly.
Cool and bake: Remove the cheesecake from the oven and let it cool completely on a wire rack. Cool in the refrigerator overnight.
Serve: Before serving, top with additional whipped cream, strawberry topping, and chopped peanuts.