Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan until lightly toasted.
Beat cream cheese and next 4 ingredients. Add eggs, one at a time. Fold in flour. Spoon cheese mixture into a lightly greased 7 inch springform pan.
Bake at 325 degrees for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of the pan.Let cool in pan on a wire rack for 30 minutes.
Remove sides of pan. Transfer cheesecake to a platter. Spoon preserves over top and sprinkle with pecans. Serve with crackers and grapes.
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