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Video: Cook Fourth of July cheesecake pie with Crevolyn
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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

Ingredients:

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 eggs

2 cups fresh blueberries, divided (1 cup in batter and 1 cup to decorate)

1 cup strawberry jelly

Directions:

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.

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