Berry Cheesecake Pie

• 8 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 12 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2 cups fresh blueberries or 2 cups frozen blueberries
• 12 cup strawberry jelly
• 1 cup Cool Whip
• sliced fresh strawberries (optional)
• additional blueberries (optional)

1. Place one phyllo sheet in a greased 9-in.
2. pie plate; brush with butter.
3. Repeat seven times; trim edges.
4. Bake at 425 for 6-8 minutes or until edges are lightly browned (center will puff up).
5. Cool on a wire rack.
6. For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
7. Add eggs; beat on low speed just until combined.
8. Fold in blueberries.
9. Spoon into crust.
10. Bake at 350 for 10 minutes; cover edges with foil to prevent overbrowning.
11. Bake 23-27 minutes longer or until center is almost set.
12. Cool on a wire rack for 1 hour.
13. Refrigerate until chilled.
14. In a small mixing bowl, beat jelly until smooth; spread over filling.
15. Spread with whipped topping.
16. Garnish with strawberries and additional blueberries if desired.

phyllo, butter, cream cheese, sugar, vanilla, eggs, fresh blueberries, strawberry jelly, fresh strawberries, additional blueberries

Taken from www.food.com/recipe/berry-cheesecake-pie-319576 (may not work)