Peanut Butter and Jelly Cheesecake!

Prepare the Crust:
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter together until moist. Press mixture into the bottom of a 9-inch springform pan.

Bake the crust:
Bake for 10 minutes. Remove and let cool while you prepare the filling.

Creamy filling:
In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and vanilla, and mix well until creamy.

Add eggs:
Beat in eggs one at a time, beating well after each addition. Then, mix in sour cream until well combined.

Pour over crust:
Pour cream cheese and peanut mixture over cooled crust, smoothing out the top.

Marbled touch:
Drop spoonfuls of jelly on top of the filling and use a knife to swirl around, creating a marbled effect that will make this dessert look stunning.

Bake:
Bake the pie for 50-60 minutes, until the center is almost set. Turn off the oven and leave the pie inside with the door slightly ajar for an hour.

Let it cool:
Remove it from the oven, let it cool to room temperature, then refrigerate for at least 4 hours (or better, overnight).

Serve in style!
Garnish with fresh berries and whipped cream before serving