Recipe Peanut Butter Jelly Cheesecake for 12

Instructions:

1. Preheat oven to 325°F (165°C). Pulse peanut butter sandwich cookies in a food processor until they resemble coarse sand.
2. Stir in melted butter and sea salt. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes until toasted. Remove and let cool completely.
4. In a large mixing bowl, beat softened Philadelphia cream cheese and sugar until smooth and aerated. Add the peanut butter, Greek yogurt, and vanilla extract, mixing until fully emulsified.
5. Add eggs one at a time, mixing on low speed just until combined to avoid over-incorporating air.
6. In a small bowl, whisk grape jelly and lemon juice. If the jelly is too stiff, microwave it for 10 seconds. You want a consistency that pours easily but isn't watery.
7. Pour half the peanut butter batter over the crust. Drop small spoonfuls of half the jelly mixture on top. Pour the remaining batter over that, and finish with the rest of the jelly. Use a thin knife or a skewer to swirl the jelly in a figure eight pattern. Stop before the colors blend into a muddy brown.
8. Place the pan in a preheated 165°C (325°F) oven. If using a water bath, pour boiling water into the roasting pan until it reaches halfway up the sides of the springform. Bake for 65 minutes until the edges are slightly puffed and golden.
9. Turn off the oven and prop the door open with a wooden spoon. Let it sit for 1 hour. This slow temperature drop is the absolute best way to ensure a flat, crack free surface.
10. Remove from the oven and run a thin knife around the edge to loosen the cake. Chill in the fridge for at least 6 hours, or ideally overnight. This is when the fats solidify and the flavor matures.