Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods.
Red, White and Blueberry Cheesecake Pie
1½ cups ground graham cracker crumbs
1/3 cup sugar
8 tablespoons butter, softened
2 8-ounce packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 cups fresh blueberries, divided (1 cup in batter and 1 cup to decorate)
1 cup strawberry jelly
Mix graham cracker crumbs, sugar and butter until well blended. Press mixture into an 8- or 9-inch pie plate. Bake at 375 degrees for 7 minutes. Cool.
In a medium bowl, beat cream cheese, sugar and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into crust.
Bake at 350 degrees until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
In a small bowl, beat jelly until smooth; spread over cheese filling.
Arrange 1 cup blueberries on top in a star pattern.