Shelly's Recipe

RED, WHITE AND BLUEBERRY CHEESECAKE PIE

Category: Cheesecake

8 sheets thawed frozen phyllo dough
1/4 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped topping

Preheat oven to 425. For crust, grease a 9 inch pie plate; set aside. On a flat surface, place 1 sheet phyllo (keep remaining phyllo covered to prevent drying); brush with butter. Top with another phyllo sheet, brush with butter. Repeat until all of phyllo is used.

Using kitchen shears, cut layers into a 12 to 13 inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, about 6-8 minutes. Cool slightly on a wire rack.

Reduce oven to 350. Beat together cream cheese, sugar and vanilla extract until fluffy. Add eggs; beat until well combined. Fold in 1 cup blueberries. Pour into crust. Bake until set, 40-50 minutes. Cover with foil the last 25 minutes of baking; cool completely on rack.

To serve: In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange remaining berries on top. Garnish with whipped cream.