Red, White, and Blueberry Cheesecake

8 13-by-14-inch sheets thawed frozen phyllo dough
1/4 cup butter or margarine, melted
2 8-ounce packages cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping

Preheat oven to 425 degrees. Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden 6 to 8 minutes; cool slightly on a wire rack.

Reduce oven to 350 degrees. In a medium bowl with an electric mixer, beat cream cheese, sugar, and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of blueberries. Pour into prepared crust.

Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack.

To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

Yield: 8-10 servings