Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or your hands to press down firmly.
4. Bake the crust for about 10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
2. Add the peanut butter, powdered sugar, eggs, vanilla extract, and heavy cream. Beat until well combined, smooth, and creamy.
3. Pour the cheesecake mixture into the cooled crust and spread it out evenly.

Step 3: Add the Jelly Swirl

1. In a small saucepan over low heat, warm the jelly until it’s pourable. Stir occasionally to ensure it doesn’t burn.
2. Once the jelly is softened, drop spoonfuls of it over the cheesecake filling.
3. Use a knife or a skewer to gently swirl the jelly into the cheesecake mixture, creating a marbled effect.

Step 4: Bake the Cheesecake

1. Bake the cheesecake for 50–60 minutes, or until the edges are set but the center is still slightly jiggly.
2. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. This will help prevent cracking.
3. After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours (or overnight) to fully set.

Step 5: Serve and Enjoy

1. Before serving, remove the cheesecake from the springform pan.
2. Slice and enjoy your creamy, peanut butter and jelly-infused cheesecake!