Ingredients
- 4 eggs
- 450 ml cream cheese
- 200 gr sugar
- 160 gr quick-cooking oats
- 130 gr concord grape jelly
- 120 ml milk
- 110 gr chunky peanut butter
- 50 gr peanuts (chopped)
- 45 gr butter
- 40 gr packed brown sugar
- 24 gr flour
Combine oats, peanuts, brown sugar and butter; press onto bottom of 23 cm springform pan. Bake at 160ºC degrees, 10 minutes. Increase oven temperature to 230ºC degrees.
Combine softened 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 mixture over crust. Bake at 230ºC degrees, 10 minutes. Reduce oven temperature to 120ºC degrees, continue baking 40 minutes. Loosen cake from rim of pan; cool before removing rim. Heat jelly until melted; spoon over cheesecake. Chill.
