Berry Cheesecake Pie

Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough

• Ready In: 55 mins
• Serves: 6-8

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 2  cups frozen blueberries
• 1⁄2 cup  strawberry jelly
• 1  cup Cool Whip
•  sliced fresh strawberries (optional)
•  additional blueberries (optional)

Directions

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