Ingredients:
1 1/2 . finely crushed peanut butter sandwich cookies
4 pkgs. (8 oz. each) cream cheese, softened
1 c. creamy peanut butter
1 tsp. vanilla
1 c. sugar
4 eggs
1/2 c. seedless strawberry jam
Directions:
Heat oven to 325 degrees.
Line a 9x13 pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
Beat cream cheese, peanut butter and vanilla in a large bowl with a mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool completely.
Spoon jam into microwaveable bowl. Microwave on high for 30 seconds; spread over cheesecake. Refrigerate 4 hours.
Use foil handles to remove cheesecake from pan before cutting into bars.
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