Beat the butter, eggs, sugar and salt in a mixing bowl. Add the flour, stirring to blend. Press this mixture into bottom, and partway up sides, of a 9 x 13-inch pan.
Cream together the cream cheese and sugar, until no lumps remain. Beat in the eggs, one at a time; stop to scrape the sides and bottom of the mixing bowl after each addition. Stir in lemon juice, vanilla and flour. Pour into prepared crust.
Bake cheesecake in a preheated 325°F oven for 45 to 50 minutes. The edge of the cake will be set 1 1/2 inches from the edge of the pan; the middle of the cake should still be wobbly. Remove from the oven (the center will continue to cook through as it res
Arrange the fruit in a single layer on top of cooled cheesecake. Stir jelly in a small saucepan over medium heat until liquefied. Drizzle the melted jelly over the berries, or brush over peach slices. Refrigerate the cheesecake until ready to serve.