Instructions: 1. For crust: Lightly grease sides of 8- or 9-inch springform pan. Combine crust ingredients; mix well. Press evenly over bottom of pan. Chill while preparing filling.

2. For filling: In bowl of electric mixer, combine ricotta cheese, sugar, half-and-half, flour, vanilla, and salt; blend until smooth. Add eggs, one at a time; beat until smooth. Pour batter over crust.

3. Bake at 350 degrees for 1 hour or until the center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; chill at least 4 hours. Topping may be prepared up to 3 hours before serving. Arrange fruit in concentric circles attractively over top of cake.

4. Carefully heat jelly until melted; brush over fruit. Chill at least 30 minutes to set glaze.

NOTES: Use any combination of fresh fruit such as sliced strawberries, peeled and sliced kiwi, blueberries, raspberries, and blackberries.

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