• Preheat the oven to 325 degrees.
• Crush your graham crackers in a food processor. Then add melted butter and mix until fully blended.
• Pack the crumb mixture into the bottom of a well-greased cheesecake pan. Set aside.
• Add cream cheese, peanut butter, sour cream, and vanilla to the food processor and blend together until smooth.
• Add eggs and blend again. Add in the sugar and give it another mix.
• Pour half the mixture over the crust in the pan. Add 1/4 jelly on top of that mixture making sure to space them out.
• Sprinkle the peanut butter chips around with the jelly. Then pour the rest of the cheesecake mixture over the jelly and chips. Smooth slightly.
• Wrap the bottom of the cheesecake pan in foil and place inside another pan and fill the 2nd pan with water about 1/4 inch below the top of the foil. You do not want the water to go over the foil.
• Place in center of the oven and bake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes.
• Remove cheesecake from oven place on counter to cool (about 30 minutes).

Making Jelly Topping:

• Mix the rest of jelly, water, and gelatin in small pot over medium to high heat. Bring to a boil and hold boil for 1-2 minutes making sure to stir frequently.
• Allow to cool for five minutes, then pout over the top of the cheesecake. Some will run down the sides and that is ok.
• When pan is cool enough to touch, you can move to the fridge to chill the rest of the way.
• When it is fully chilled, remove from pan, slice and serve.