1-Getting started with this peanut butter jelly cheesecake: First, preheat your oven to 325 degrees Fahrenheit and prepare a 9.5-inch springform pan by spraying the sides with nonstick spray and wrapping them with parchment paper. This sets the stage for a smooth baking process and helps achieve that perfect crust.

2-Next: mix the graham cracker crumbs, chopped salted peanuts, granulated sugar, and melted butter until everything is well coated. Press this mixture evenly into the bottom of the pan and bake it for 15 minutes, then let it cool. Now, beat the cream cheese and creamy peanut butter until smooth, and gradually add the granulated sugar and light brown sugar, followed by the vanilla extract to blend the flavors perfectly.

3-Add the eggs one at a time, beating after each and scraping the bowl sides to ensure a consistent batter. Then, incorporate the full-fat sour cream and heavy cream until everything is mixed well. Wrap the springform pan with heavy-duty foil in two layers to protect it during baking.

4-Pour the cheesecake batter over the cooled crust and use a piping bag to add the strawberry jam, creating even pockets for that signature swirl. Place the pan in a larger one and pour in 1 inch of water for a water bath. Bake for 1 hour 45 minutes to 2 hours until the edges set and the center jiggles slightly.

5-Once baked, turn off the oven and cool the cheesecake inside with the door cracked for 1-2 hours, then refrigerate overnight. Finally, stir the strawberry jam for the topping until spreadable and spread it on the surface, then microwave the creamy peanut butter for 15 seconds and drizzle it over the jam using a piping bag. This step-by-step approach, including tips like using fresh full-fat sour cream, ensures a crack-free, delicious result that’s worth the wait.