1 cup old fashioned or quick-cooking oats
1/4 cup chopped peanuts
3 tablespoons packed brown sugar
3 tablespoons margarine, melted
16 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup chunk-style peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

Combine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Stir jelly until smooth. Drizzle over cheesecake in crisscross pattern to form a lattice design. Chill.

Variation
For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.