Preheat your oven to 325°F (160°C). In a large mixing bowl, blend softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Press the graham cracker crumbs and melted butter mixture into a greased 9x9-inch baking pan.

Pour the cheesecake mixture over the crust and smooth the top. Bake for 25-30 minutes until the edges are firm but the center jiggles slightly. Allow it to cool to room temperature, then refrigerate for at least 2 hours.

In a saucepan, combine the wine and water. Sprinkle the gelatin over the surface and let it bloom for about 5 minutes. Heat gently, stirring until dissolved. Add sugar to taste and optional fruit pieces. Set aside to cool slightly.

Pour the gelée over the chilled cheesecake layer evenly. Spread it gently with a spatula. Refrigerate for at least another hour or until the gelée has fully set.

Once set, cut the cheesecake into squares using a sharp knife. Garnish with fresh fruit or powdered sugar if desired. Serve chilled.