Red, White and Blueberry Cheesecake Pie

July is National Blueberry Month, and this pie is a good complement to grilled and barbecued specialties. Yield: 8 to 10 servings.

8 sheets thawed frozen phyllo dough (about 13" x 14" each)
1/4 cup butter or margarine, melted
2 pkg. cream cheese, 8 oz. each
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping (optional)

Preheat oven to 425°F.

For crust: Grease a 9" 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"-13" 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 350°F.

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.