HEAT oven to 325ºF. Spray 9-inch springform pan with no-stick cooking spray.
COMBINE graham cracker crumbs, sugar and melted butter in small bowl. Press the mixture evenly in the bottom of prepared springform pan.
BAKE 10 minutes. Set aside to cool.
INCREASE oven temperature to 350ºF. Beat cream cheese in large bowl 1 minute or until soft. Gradually beat sugar, peanut butter and flour into cream cheese.
BEAT until mixture is completely blended and smooth. Gently beat in eggs, just until blended; gently blend in milk. Pour mixture into baked crust.
BAKE 45 to 50 minutes. Cool. Carefully loosen outside edge of cheesecake; gently unspring and remove pan rim.
HEAT jelly in saucepan over medium heat, just until melted. Spoon jelly over cake. Refrigerate at least 3 hours.