Preheat your oven to 325°F (163°C). In a mixing bowl, combine softened cream cheese, granulated sugar, eggs, and vanilla extract. Mix for 3-4 minutes until smooth.

Grease a parchment-lined 8x8-inch baking pan and pour the cheesecake batter into it, smoothing the top.

Mix graham cracker crumbs with melted butter until resembling wet sand and press this mixture into the base of the batter.

Bake for 25-30 minutes until edges are set and center jiggles slightly. Allow to cool.

Sprinkle gelatin over 1/4 cup water and let it bloom for 5-10 minutes.

In a saucepan, combine red wine and sugar, stirring until dissolved. Simmer for 2-3 minutes.

Add bloomed gelatin to the warm wine mixture and whisk until smooth. Add fresh berries and let cool for 5-10 minutes before pouring over cheesecake base.

Refrigerate for at least 4 hours until gelée is set. Cover with plastic wrap to avoid condensation.

Slice the cheesecake into bars and serve, garnished with additional berries or mint leaves.