RED, WHITE and BLUEBERRY CHEESECAKE PIE

RED, WHITE and BLUEBERRY CHEESECAKE PIE
Makes 8-10 servings
8 sheets (about 13" x14" each) thawed frozen phyllo dough
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)

1. Grease a 9" pie plate.
2. Set aside.
3. Preheat oven to 425°.F.
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.
5. Top with another phyllo sheet, continue to make 8 layers, brushing butter between each layer.
6. Using kitchen scissors or a sharp knife, cut the layers into one 12-13 inch circle.
7. Carefully press circle into the prepared pie plate, gently fan edges.
8. Bake until edges are just golden, about 6-8 minutes.
9. Cool slightly on a wire rack.
10. Reduce oven temperature to 350° F.
11. In a medium bowl beat cream cheese, vanilla and sugar with an electric mixer until light and fluffy.
12. Add eggs and beat until well combined.
13. Fold in 1 cup of the blueberries.
14. Pour mixture into prepared crust.
15. Bake until set, about 40-50 minutes.
16. To prevent over browning of crust, gently cover with aluminum foil during the last 25 minutes of baking.
17. Cool completely on a rack.
18. In a small bowl, beat jelly until smooth.
19. Spread over cheese filling.
20. Arrange remaining blueberries on top in star shape.
21. Garnish with whipped cream, if desired.