Make the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool completely.

Prepare the Peanut Butter Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peanut butter and vanilla extract, and continue beating until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then fold the whipped cream into the peanut butter mixture until smooth and fluffy.

Assemble the Cheesecake
Once the crust has cooled, spread the peanut butter cheesecake filling evenly over the crust. Use a spatula to smooth the top.

Make the Jelly Topping
In a small saucepan, heat the fruit preserves and water over low heat until the jelly has thinned and becomes pourable. Remove from heat and let it cool slightly.

Top the Cheesecake
Spoon the slightly cooled jelly over the top of the cheesecake, spreading it evenly. You can swirl it gently into the cheesecake for a marbled effect, or leave it as a topping.

Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight for best results. Once set, carefully remove the cheesecake from the springform pan.

Serve and Enjoy
Slice and serve chilled. Garnish with additional peanut butter drizzle or crushed peanuts for extra flavor and texture.