Preheat the oven to 350 degrees Fahrenheit.

Start the crust by mixing the Nilla wafer crumbs and melted butter until the butter has fully saturated the crumbs.

Pour into a 9x9 pan and distribute evenly across the bottom. Press down to compact the crust. Bake for 8 minutes.

Set the crust aside and leave the oven set at 350 degrees.

To start the filling, place the cream cheese and sugar into a mixing bowl. Beat until smooth and creamy. Add in the eggs and vanilla extract.

Once well combined, add in the marshmallow fluff and mix. Add in ¼ cup of the peanut butter and mix until the mixture is streak free. Pour over the crust and spread evenly.

Take ¼ cup of the jam and place in the microwave for 30 seconds. Using a spoon, dollop jelly throughout the top of the cheesecake.

Use a toothpick or fork to swirl the jam into the cheesecake. Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.

Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes. Remove and allow the cheesecake to come to room temperature.

Once at room temperature, place the remaining ¼ cup of jam in the microwave for 30 seconds. Pour over the top of the cheesecake and spread evenly.

Repeat the same microwaving process with the remaining ¼ cup of peanut butter. Place the peanut butter into a piping bag and drizzle over the top of the cheesecake.

Cover the cheesecake, and place in the refrigerator for at least 3 hours. Once chilled, take out and cut into 16 squares.

Serve and enjoy.