Preheat oven to 350º.
Add graham crackers, butter, and brown sugar to a food processor and pulse till crumbs start to stick together.
Press crumbs on the bottom and most of the way up the sides of a 10-inch springform pan with 3-inch sides.
Bake for 10 minutes. Cool on rack. Keep the oven on while preparing the filling.
With the paddle attachment, beat cream cheese, sugar, lemon juice, vanilla, and salt together till very smooth, scraping down the edges of the bowl as needed.
Add flour and mix till combined. Add eggs, one at a time, just till incorporated, scraping down the sides of the bowl as needed.
Pour batter into the crust and bake for about 55 minutes. The center should be just set and the top will be puffed and brown in spots. Cool on a rack for 10 minutes while preparing the topping. Keep oven on.
Mix sour cream, sugar, and vanilla. Spread over the top of the cake, stopping just short of the edge.
Bake for 5 minutes. Run a knife around the perimeter of the cheesecake.
Allow to cool on a rack, then cover and chill overnight.
Before serving, release the sides of the springform pan. Arrange whole berries, pointed sides up, over top of cheesecake.
Gently melt jelly in the microwave, then allow it to cool to lukewarm. Brush over top of berries to glaze. Berries may be glazed up to 6 hours before serving. May serve with extra glaze if desired.
