RED, WHITE AND BLUEBERRY CHEESECAKE PIE

Ingredients for 10 Portions

8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough
1/4 cup Butter or margarine, melted
2 pkg Cream cheese
1/2 cup Sugar
1 tsp Vanilla extract
2 pcs Eggs
2 cups Fresh blueberries, divided
1/2 cup Strawberry jelly
1 cup Whipped heavy cream or nondairy whipped topping (optional)

Procedure:

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

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