In a large mixing bowl, beat cream cheese with granulated sugar until smooth and creamy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted butter, mixing until well combined. Press this mixture evenly into the bottom of a greased 9x9 inch baking pan.

Pour the cream cheese mixture over the prepared crust and bake for 25-30 minutes until the edges are set. Cool at room temperature for 1 hour.

Combine fruity wine and sugar in a saucepan over medium heat until sugar dissolves. Bloom gelatin in cold water, then stir this into the warm wine mixture until fully dissolved.

Once the cheesecake has cooled completely, pour the wine gelée mixture over the top and chill in the refrigerator for at least 4 hours.

Remove from the fridge, slice into squares or triangles, and garnish with fresh berries, mint leaves, or chocolate shavings.

Serve the sliced Cheesecake Bars with Wine Gelée on a colorful platter for your guests.