Instructions: Beat butter, eggs and sugar in a mixing bowl. Add flour, stirring to blend. Press mixture into bottom, and partway up sides, of a 9x13-inch pan.

Cream together cream cheese and sugar. Beat in eggs, one at a time. Stir in lemon juice, vanilla and flour. Pour into prepared crust.

Bake cheesecake in a preheated 325F oven for 1 1/2 hours. Remove from oven and let cool to room temperature.

Arrange fruit in a single layer on top of cooled cheesecake. Stir jelly in a small saucepan over medium heat until liquefied. Drizzle jelly over berries, or brush over peach slices. Refrigerate cake until ready to serve.

The following cake is a specialty of Betty McKearney of Vincentown, N.J. Betty foregoes the usual graham cracker crumb crust in favor of a buttery flour crust, and her rich cheese filling takes a full pound and a half of cream cheese. This cake is not for the faint-hearted!

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