1️⃣ Make the Crust:

1. Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.

2️⃣ Prepare the Peanut Butter Filling:

1. In a large bowl, beat the cream cheese until smooth. Add the peanut butter and sugar, beating until combined. Mix in the eggs one at a time, then add the vanilla and sour cream. Beat until creamy and smooth.

3️⃣ Bake the Cheesecake:

1. Pour the filling over the cooled crust and smooth the top. Bake for 45–50 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.

4️⃣ Add the Jelly Topping:

1. In a small saucepan, warm the jelly, lemon juice, and water over low heat until melted and smooth. Let it cool slightly, then pour it evenly over the cheesecake. Return to the fridge for 30 minutes to set the topping.

5️⃣ Garnish and Serve:

1. Garnish with fresh raspberries and chopped peanuts. Slice and serve this indulgent delight!