Ingredients

Steps

• Mix crushed crackers and melted butter then press into a 23cm springform tin.
• Chill the base in the fridge for 20 minutes.
• Preheat the oven to 180°C.
• Blend cream cheese, sugar, eggs, and vanilla in a food processor until smooth.
• Transfer the mixture to a bowl and fold in the peanut butter.
• Spread strawberry jam over the chilled base leaving a 2.5cm gap at the edges.
• Spoon the peanut butter topping over the jam and smooth with a palette knife.
• Bake for 50 to 60 minutes until the centre is set.
• Turn off the oven and leave the cheesecake inside to cool completely.