Preheat oven to 350˚F.
For crust: Place potato chips and flour into a food processor and pulse 3 to 4 times. Add butter and pulse an additional 3 to 4 times. Transfer crust into an 8”x 8” baking dish and firmly press into the bottom of the dish. Place crust into the oven and par-bake for about 7 minutes. Remove from oven and allow crust to cool.
For filling and topping: Place cream cheese, sour cream, peanut butter and sugar into the bowl of a stand mixer, fitted with a paddle attachment and beat together until smooth.
Scrape down the sides of the bowl and with the motor running add the eggs, one at a time until completely incorporated. Add vanilla and continue to beat mixture until smooth.
Slightly heat the jelly in the microwave until warm and stir in the tapioca starch until smooth.
To assemble: Pour the peanut butter filling over the par-baked crust and use a small offset spatula to smooth the surface.
Drizzle the jelly mixture all over the top of the peanut butter filling.
Gently drag a skewer through the surface, in a random pattern, to create a marbled look (make sure not to skewer through the crust).
Bake cheesecake for 32 to 36 minutes or until the filling has set, but the center is still slightly wobbly.
Place baking dish onto a cooling rack and allow cheesecake to cool completely before cutting and serving (can also refrigerate for 1 hour to chill before cutting and serving).