Mmmm Monday-President's Day!

It's President's Day!
Celebrate with a red, white and blue recipe!
Berry Cheesecake Pie Recipe from Taste of Home Magazine! 

I subscribe to this awesome magazine and love their sweet treats! The recipe is below, but photos are at Taste of Home magazine.

 Prep: 20 min. Bake: 35 min. + chilling

Yield: 6-8 Servings 20 35 55 Ingredients 8 sheets phyllo dough (14 inches x 9 inches) 6 tablespoons butter, melted 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs, lightly beaten 2 cups fresh or frozen blueberries 1/2 cup strawberry jelly 1 cup whipped topping Sliced fresh strawberries and additional blueberries, optional

Directions Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack. For filling, in a large 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. 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. In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Yield: 6-8 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutritional Facts 1 piece equals 466 calories, 31 g fat (20 g saturated fat), 138 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 1 g fiber, 7 g protein.