Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper slightly hanging over sides on pan.
Arrange cookie dough in bottom of pan; press with fingers to spread dough in bottom and up sides. Refrigerate 5 to 10 minutes.
Meanwhile, in bowl of stand mixer with paddle attachment, beat cream cheese, peanut butter, sugar and cream on low to medium speed until creamed and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition until well combined. With spatula, scrape sides of bowl. Stir in vanilla.
Pour cream cheese filling over chilled crust; smooth top until even. Spoon jelly in a few places over filling. With wooden skewer, make swirls to spread jelly.
Bake about 40 minutes or until cheesecake is just set in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 4 to 5 hours before cutting in 6 rows by 3 rows.