Preheat oven to 350°F.

Using a small food processor or mini chopper, add graham crackers and pulse until finely ground.

Transfer crumbs into a large bowl. Add brown sugar and melted butter; stir until well combined.

Layer an 8”x8” baking pan with parchment paper. Press crust mixture into bottom of pan using a flat-bottomed glass.

Bake for 10 minutes. Let crust cool fully before adding cheesecake mixture.

Using a hand mixer, blend together the cream cheese, powdered sugar and vanilla extract until smooth.

Fold in the whipped topping.

Spread the cheesecake filling evenly on top of the crust.

Using a small glass bowl, melt the peanut butter in the microwave. (Note: The goal is to make the peanut butter fully smooth without “cooking” it.) Set peanut butter aside.

Using a separate glass bowl, melt the jam in the microwave. Again, the goal is to just make the jam smooth enough to swirl without “cooking” it.

Drop several spoonfuls of melted peanut butter and melted jam on top of the cheesecake layer. Using a knife, swirl the peanut butter and jam into the cheesecake.

Cover and freeze for at least 2 hours. Slice into bars before serving.