Berry Cheesecake Pie

BERRY CHEESECAKE PIE

8 sheets phyllo dough (14 inches x 9 inches)
6 Tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese (softened or cubed), softened
1/2 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten
2 cups fresh or frozen blueberries
1/2 cup strawberry jelly
1 cup whipped topping
Sliced fresh strawberries and additional blueberries, optional

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack. For filling, in a large 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 degrees 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 filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Makes 6-8 servings.

*Taste of Home