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In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared baking pan.
Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until fully incorporated.
Add the peanut butter and mix until smooth.
Pour the cheesecake filling over the cooled crust and spread evenly.
Prepare the Topping:
Drop spoonfuls of strawberry jam over the cheesecake filling and swirl gently with a knife to create a marbled effect.
Drizzle the melted peanut butter over the top.
Bake for 35-40 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and allow to cool completely in the pan.
Refrigerate for at least 2 hours, or until fully chilled. Use the parchment paper overhang to lift the cheesecake out of the pan and slice into bars before serving.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 3 hours
Kcal: 320 kcal | Servings: 12 servings
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