Preheat oven to 170 degrees C. In a medium bowl, combine sweet biscuit crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 20cm springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
Bake in preheated oven for 10 minutes. Reduce temperature to 120 degrees C and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jam until smooth and drizzle over cake in a lattice design.