Red, White and Blueberry Cheesecake

Instructions

1. Preheat oven to 425°F
2. For crust: Grease a 9-inch pie plate
3. Set aside
4. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out)
5. Brush with butter
6. Top with another phyllo sheet
7. Brush with butter
8. Repeat with remaining phyllo and butter to make 8 layers
9. Using kitchen scissors, cut layers into a 12 to 13-inch circle
10. Carefully press circle into prepared pie plate
11. Gently fan edges
12. Bake until edges are just golden, 6 to 8 minutes
13. Cool slightly on a wire rack
14. Reduce oven to 350°F
15. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy
16. Add eggs
17. Beat until well combined
18. Fold in 1 cup of the blueberries
19. Pour into prepared crust
20. Bake until set, 40 to 50 minutes
21. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking
22. Cool completely on rack
23. To serve: In a small bowl beat jelly until smooth
24. Spread over cheese filling
25. Arrange remaining blueberries on top in star shape
26. Garnish with whipped cream, if desired