8 sheets phyllo dough (13 x 14 inches) or 16 sheets (9 x 14) overlapping, thawed
¼ cup butter or margarine, melted (may need 1 Tbsp more if using 16 sheets of phyllo)
2 (8 oz.) packages cream cheese
½ cup sugar
1 tsp. vanilla
2 cups fresh NC blueberries, divided (1 cup in cheesecake/1 cup for garnish)
1 cup heavy cream, whipped or whipped topping (optional)
Preheat oven to 425 degrees.
Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet of 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 the 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. 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. 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.
This cheesecake is light and airy with a unique crust. Serve it with additional blueberries and some whipped topping.