Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar to create the crust. Mix until well combined.

Press the mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.

Add the creamy peanut butter, granulated sugar, and sour cream to the cream cheese, and mix until well combined.

Add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract.

Pour the peanut butter filling over the cooled crust, smoothing the top with a rubber spatula.

Bake in the oven for 50 minutes, or until the center is set but still slightly jiggly.

Once baked, turn off the oven and let the cheesecake sit in the oven with the door slightly open for 10 minutes. This helps prevent cracks.

In a small saucepan, combine the strawberry jelly and water. Heat over low heat until melted and smooth. Remove from heat.

After the cheesecake has cooled, spread the melted jelly over the top, allowing it to drizzle down slightly.

Refrigerate the cheesecake for at least 4 hours, or overnight, to firm up before removing the sides of the springform pan.