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Prepare the crust: Mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Chill for 15–20 minutes.
Make the filling: Beat cream cheese, peanut butter, sugar, and vanilla until smooth. Whip the heavy cream in a separate bowl to stiff peaks, then fold into the peanut butter mixture. Pour over the crust and smooth the top.
Add the jelly swirl: Warm the jelly slightly (with water if needed), then drop spoonfuls on top of the cheesecake. Use a skewer or knife to gently swirl into a marbled pattern.
Refrigerate for at least 6 hours or overnight before serving.
Serving and storage tips:
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