1-1/2 cups fresh strawberry slices or fresh whole raspberries
1/2 cup fresh blueberries
1/4 cup red currant jelly, heated
Combine crust ingredients; mix well. Press evenly over bottom and 1-1/2-inches up sides of 8 or 9-inch springform pan. Chill while preparing filling.
Blend together cheese, sugar, half-and-half, flour, vanilla and salt in bowl of electric mixer. Add eggs, one at a time; blend until smooth. Pour half of batter into prepared crust. Spoon half of blueberry spread randomly over batter; top with remaining batter, smooth with spatula. Spoon remaining blueberry spread randomly over batter; swirl with knife for marbled effect. Bake in preheated 350°F oven 1 hour or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to cooling rack; loosen cake from rim of pan with metal spatula.
Cool completely; chill 2 to 24 hours. Arrange strawberries and blueberries around edge of cheesecake. Brush jelly over fruit; chill at least 30 minutes to set glaze.