Mix all together and press into the bottom of a 9 inch springform pan. Bake for 8 minutes at 350.

Let cool and lower oven to 325 for the cheesecake!

Beat cream cheese and peanut butter.

Add both sugars. Mix well.

Add eggs, one at a time.

Add sour cream and heavy cream.

Mix well and scrape sides as needed.

Wrap outside of the pan with heavy duty tin foil. (Or use a cheesecake moat!)

Pour the cheesecake filling into the cool crust.

Place jam in a piping bag and use the tip to push down into the batter and add dollops of jam around the cheesecake.

Place the springform pan in a slightly larger baking pan if you are not using a moat and Fill the larger pan with hot water.

Bake 1 hour 45 mins-2 hours until only the center wiggles a bit.

Let cool to room temp and then chill.

Stir the jam and spread on top.

Melt the peanut butter and use a piping bag to drizzle it on top of the jam.

Garnish with peanuts.

Keep chilled!