Berry Cheesecake Pie

Ingredients

• 8 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2 cups fresh blueberries or frozen blueberries
• 1/2 cup strawberry jelly
• 1 cup Cool Whip
• sliced fresh strawberries (optional)
• additional blueberries (optional)

Directions

1. 1

   Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.

2. 2

   For filling, in a small mixing 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.

3. 3

   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.

4. 4

   In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.