oven to 425ºF.
crust: 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 350ºF.
filling: 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 the blueberries.
Pour into prepared crust.
until set, 40 to 50 minutes.
prevent over-browning of crust, gently cover
with foil the last 25 minutes of baking;
cool completely on rack.
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.
8 to 10 portions