Preheat oven to 325°F. Butter an 8-inch spring-form pan. Wrap outer sides and base with aluminum foil. In food processor, combine cheddar cheese, garli and eggs. Process until blended. Ad cream chese and process until smooth. Add ½ jar Original Pepper Jelly and process briefly until incorporated. Pour filling into prepared pan. Put spring-form pan into baking dish and place on oven rack. Pour 1 inch of warm water into baking dish so the spring-form pan is surrounded by water. Bake for 45 minutes or until cheesecake is set but still jiggles slightly when gently shaken. Remove chesecake from water bath and cool on wire rack. Remove foil and chill for 4 hours. When ready to serve, remove ring from sprin-form pan. Top cheesecake with remaining Original Pepper Jelly and serve as an hors d'oeuvre with sliced baguettes or crackers. Serves 8 to 10.
