A creamy and dreamy Peanut Butter & Jelly Cheesecake that combines the classic flavors of peanut butter and jelly in a delicious dessert.

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Preheat your oven to 325°F. Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan.
Bake the crust for about 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add peanut butter and sugar, mixing until well combined.
Add vanilla extract and mix again. Incorporate the eggs one at a time, mixing on low speed.
Fold in the sour cream until smooth.
Pour the cheesecake filling over the cooled crust and bake for 50 to 60 minutes.
Turn off the oven and let the cheesecake cool in the oven for about an hour.
Let the cheesecake cool completely at room temperature.
Prepare the jelly topping by melting jelly and lemon juice in a small saucepan over low heat.
Once the cheesecake is cooled, pour the jelly mixture over the top and refrigerate for at least 4 hours.
Remove the sides of the springform pan, slice, and enjoy!

For best results, refrigerate overnight.
Use a measuring cup to pack the crust tightly.
Ensure the cheesecake has a slight jiggle in the center before removing from the oven.

Keywords: Peanut Butter, Jelly, Cheesecake, Dessert, Creamy