This peanut butter and jelly cheesecake is rich and creamy! There are pockets of strawberry jam inside the cheesecake, so when you cut into it, jam comes slowly oozing out. My favorite part of this cheesecake is the peanut butter and jelly topping
Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
In a mixing bowl, add the graham cracker crumbs, peanuts, sugar, and melted butter. Stir until the butter coats all the crumbs.
Press the crumbs evenly into the bottom of the prepared pan.
Place in the oven and bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
In a large mixing bowl, add in the cream cheese and peanut butter. Beat with a hand mixer on medium until smooth.
Add the granulated sugar and brown sugar and beat until completely incorporated. Scrape the sides and bottom of the bowl.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add in the sour cream and heavy cream. Beat until incorporated.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake filling on top of the crust.
Add the strawberry jam into a disposable piping bag or storage bag. Cut a hole in the tip big enough to push bits of strawberry through it. Push the piping bag into the cheesecake batter and squeeze jam into the cheesecake. Repeat until the jam is all piped into the cheesecake.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
Place in the oven at 325 degrees and let bake for 1 hour 45 minutes to 2 hours or until done. The top of the cheesecake will be brown. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Add the jam into a small mixing bowl. Stir the jam until it loosens up and will easily spread. Spread the jam on top of the cheesecake.
Add the peanut butter into a small microwave-safe bowl. Microwave for 15 seconds and stir. This will thin the peanut butter out. Add the peanut butter into a disposable piping bag/sandwich bag. Cut a small hole into the piping bag/sandwich bag. Drizzle the peanut butter on top of the strawberry jam.