Red, White, And Blueberry Cheesecake Pie

• 8 sheets phyllo dough
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups fresh blueberries
• 1/2 cup strawberry jelly
• 1 cup heavy cream, whipped (optional)

1. Preheat oven to 425 degrees F (220 degrees C).
2. On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
3. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
4. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
5. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

phyllo, butter, cream cheese, white sugar, vanilla, eggs, fresh blueberries, strawberry jelly, heavy cream

Taken from www.allrecipes.com/recipe/12297/red-white-and-blueberry-cheesecake-pie/ (may not work)