Red, White and Blueberry Cheesecake Pie

Preheat oven to 425ºF (220ºC).

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 out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, 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, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350ºF (175ºC).

For filling: In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust.

Bake until set, 40 to 50 minutes.

To prevent over-browning of crust, gently 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 blueberries on top in star shape. Garnish with whipped cream, if desired.