Blueberry Cheesecake Pie

This pie is the most beautiful of beautiful pies.  What makes it so extraordinary is the crust, which is made of several layers of phyllo.  The texture is heavenly and rich, but not as dense as cheesecake.  It's a lighter, fruitier version of cheesecake which is sure to please.  If you don't like blueberries, try substituting blackberries or raspberries.  This is definitely a pie to take to a party.  Everyone will rave!

8 sheets of phyllo dough
6T butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, lightly beaten
2 c fresh or frozen blueberries (I always use fresh)
1/2 c strawberry jelly (optional--good with or without)
1 c whipped cream


Sliced fresh strawberries and additional blueberries, optional

DIRECTIONS:
Place one phyllo sheet in a greased 9-inch pie plate; brush with melted butter.  Repeat 7 times; trim edges.  Bake at 425 for 6-8 minutes or until edges are lightly browned (center will puff up).  Cool on wire rack.  For filling, in a small bowl, beat the cream cheese, sugar, and vanilla until smooth.  Add eggs; beat on low speed just until combined.  Fold in blueberries.  Spoon into crust.  Bake at 350 for 10 minutes.  Cover edges with foil to prevent overbrowning.  Bake 23-27 minutes longer or until center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate until chilled.  In a small bowl, beat jelly until smooth.  Spread over pie, then spread whipped cream on top.  Garnish with fresh berries.

Then prepare to amaze your tastebuds!