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Red, White and Blueberry Cheesecake

8 sheets (about 13 by14 inches each) thawed frozen phyllo dough
1/4 cup butter or margarine, melted
2 packages (8 ounces each) 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 (optional)

Preheat oven to 425 degrees. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo and butter to make eight 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 wire rack. Reduce oven to 350 degrees.

For pie: In a medium bowl using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in one cup of the 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 to 10 portions.