Categories: Desserts

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp sugar
• 1 tsp ground cinnamon
• 6 tbsp butter, melted
• 1 tsp cinnamon sugar
• 1 jar creamy peanut butter (16.3 oz.)
• 2 tbsp milk
• Filling:
• 3 pkg. cream cheese, softened
• 1 cup sugar
• 2 tsp vanilla extract
• 4 large eggs, room temp, lightly beaten
• 1 1/2 cups seedless raspberry preserves
• 1 tbsp lemon juice

Directions

1. Preheat oven to 350. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Wrap the foil securely around the pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6 to 8 minutes. Cool on a wire rack. Reduce oven setting to 325.

2. Beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a saucepan, stir together preserves and lemon juice over medium heat until preserves melt. Spoon mixture by tbsp-fuls over top. Cut through the batter with a knife to swirl. Place springform pan in a larger baking pan; add 1-inch of hot water to larger pan.

3. Bake until center is just set and top appears dull, about 1 1/4 hours. Cool 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

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