Pre-heat oven to 400 F. Grease with oil a 10-in Cheesecake pan and line the bottom with parchment paper, cutting a circle a bit larger than the base of your pan. Cover the sides of your pan with aluminum foil, to the top, to prevent water from seeping in when baking your cake in water bath

Mix all your crust ingredients and press firmly into the bottom of your prepared pan. Bake for 10 minutes and set aside. Reduce your oven temperature to 325 F

Beat cheeses, sugar and vanilla extract on medium speed for 1 1/2 minutes. Do not turn your speed to high or you'll incorporate air into your batter!

Add sour cream and beat until just combined. Add eggs, one by one, beating after each addition. Add flour and mix

Pour your cheesecake batter over your pan and tap your pan against your counter five times to release all air bubbles. Place your cheesecake inside a 9x13 inch pan and fill it with water less than halfway up the sides of your cheesecake pan

Place your cheesecake on the middle rack of your oven and bake for 1 hour and 20 minutes; you'll know your cheesecake is done when the edges of the cheesecake are well set and the middle is set but still jiggly. Turn off the oven and leave your cheesecake for one hour to cool inside, with the oven door slightly ajar (you can place a wooden spoon or something similar to keep it open)

Place over a wire rack, run a knife around the rim to loosen it (leaving the rim on) and let it come to room temperature for one more hour. Cover with foil and refrigerate for at least 4 hours or overnight. Remove rim and spread your French Grape Spread on top of your cooled cheesecake