𝐈𝐫𝐫𝐞𝐬𝐢𝐬𝐭𝐢𝐛𝐥𝐞 𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐚𝐧𝐝 𝐉𝐞𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

1. Prepare the crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
2. Bake the crust: Bake for 10 minutes. Remove from oven and let cool.
3. Make the filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add 1 cup sugar and vanilla, and beat until combined.
4. Add eggs: Beat in eggs one at a time, mixing well after each addition. Stir in sour cream.
5. Pour filling over crust: Pour the cream cheese mixture over the cooled crust.
6. Add jelly: Drop spoonfuls of jelly on top of the filling and swirl with a knife to create a marbled effect.
7. 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.
8. Cool and chill: Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
9. Garnish and serve: Before serving, garnish with fresh berries and whipped cream if desired. Slice and enjoy!

Prep Time: 20 mins | Cook Time: 1 hour | Total Time: 5 hours 20 mins | Servings: 12 | Calories: 450 kcal