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 well combined and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
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 with an electric mixer until smooth.
2. Add the peanut butter, powdered sugar, eggs, vanilla extract, and heavy cream. Beat until well combined and smooth.
3. Pour the cheesecake mixture into the cooled crust, spreading it out evenly.

Step 3: Add the Jelly Swirl

1. In a small saucepan over low heat, warm the jelly until it becomes pourable, stirring occasionally.
2. Drop spoonfuls of the warm jelly onto the cheesecake filling.
3. Use a knife or a skewer to gently swirl the jelly into the cheesecake, 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, crack the oven door, and let the cheesecake cool inside for 1 hour.
3. After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to set fully.

Step 5: Serve and Enjoy!

1. Once the cheesecake is fully set, remove it from the springform pan.
2. Slice and serve chilled, topped with extra jelly or whipped cream if desired.