Using one large saucepan and a large bowl, separate the skins and pulp. Place the skins into the large bowl, and the pulp into the saucepan.
Place the skins into a chopper and chop until the skins are bite size. Scrape the skins back into the bowl.
Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 10 minutes. Remove from the heat.
Place a strainer on the bowl with the skins in. Push the pulp through to catch all the seeds. Discard the seeds.
In a small bowl whisk together the sugar and clear jel.
Add 1 cup of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.
Pour the sugar mixture into the saucepan with the rest of the grape skins and pulp. Place over medium heat and give it a stir to incorporated the sugar mixture.Let the filling come up to a boil and stir often. As the mixture thickens, it will change from a pink, to light purple, and when it's ready it will be a deep purple. Boil for about 10 - 15 minutes until very thick and bubbly.
You can now pour this into a bowl, cover it, and place it into the fridge. Mine kept for at least 3 days. You can also use it right away!
Preheat oven to 350 degrees.
Place the cookies into the chopper and chop on high until a fine crumb forms.
Add in the melted butter and sugar and give it another pulse to combine.
Dump the crumbs into a 10 inch tart dish.
Press the crumbs into the bottom and side of the pan. Hold your finger at the top of the pan while pressing on the sides to avoid the crumbs pressing over the edge and making a mess.
Place into the oven and bake for 15 minutes. Remove from the oven and prepare the crumb topping.
In the chopper, add in the 12 cookies and chop on high until a fine crumb forms.
Add in the sugar and cream cheese. Pulse until the crumbs come together and forms balls.
Pour the grape pie filling into the baked crust. Spread out evenly.
Add the crumb topping to the top. I break it into pieces and place it all over the top.
Place back into the oven and bake for 30 minutes until the crumb topping is golden brown.
Remove from the oven and let cool completely. Place into the fridge and chill overnight.