Step 1
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325 degrees.
Step 2
Beat cream cheese and nest 4 ingredients eat medium speed with an electric mixer until blended, Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a light greased 7-inch springform pan,
Step 3
Bake at 325 degrees for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan, Let cool in pan on a wire rack 30 minutes. Cover and chill at least 8 hours or overnight.
Step 4
Remove sides of pan, Transfer cheesecake to a platter and spoon preserves over top; sprinkle with nuts, Serve with crackers and red grapes.