Line a 9-inch spring form pan with parchment paper; set aside. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are coated in the butter. Transfer the crumb mixture into prepared spring form pan and using the back of a large spoon or your hands, press the mixture down to form a firm and even crust.

Prepare the filling. Whisk the cold heavy cream until stiff peaks form. Transfer the whipped cream into the refrigerator until ready to use. Place the softened cream cheese into a stand mixer bowl and whisk for 5 to 7 minutes, or until light and fluffy. Scrape down sides of bowl often. To the whisked cream cheese, add the sour cream, sweetened condensed milk, grape jelly, vanilla and wine extracts and a few drops of purple food coloring. Whisk the mixture for a few more minutes until well combined.

Remove the whipped cream from the refrigerator. Fold the whipped cream into the grape cheesecake filling. Fold it in gently but thoroughly, keeping the whipped cream light and airy.

In a small bowl, combine the 3 packets of unflavored gelatin with water. Heat in microwave for about 30 seconds, or until completely dissolved. Wait a few minutes for the gelatin to cool slightly, then pour into the cheesecake mixture. Fold into the filling. Pour the filling over the prepared crust and level the top off with a flat spatula. Transfer the cake into the refrigerator and let the cheesecake set overnight.

To remove the cake from the pan, run a flat spatula along the edge of the pan. Finish the cake off with a purple-colored mirror glaze. Keep the cheesecake refrigerated.