Place oven rack 1/3 of the way from the bottom of the oven, and preheat oven to 350 degrees.
In a small bowl beat the cream cheese with an electric mixer until it is soft and smooth.
Add the vanilla and sugar and beat until mixed.
Beat in the cream and then the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth. (Do not beat any more than necessary after adding the eggs; this should not become airy.)
Pour the filling into the crust, and bake for 25 minutes.
Remove from the oven and let stand until cool.
Refrigerate for about an hour, or overnight, if you wish.
Wash the berries and drain to dry.
In a small, shallow pan melt 1/2 cup of the jelly over moderate heat, stirring occasionally.
Bring the jelly to a boil and simmer gently for a minute or two.
With a pastry brush, brush a thin layer of jelly over the top of the pie (directly onto the cream cheese filling).
Set the remaining jelly aside to cool a bit and thicken slightly.
When the jelly has just barely begun to thicken and the berries are thoroughly dry (and the cream cheese filling is cold), place the berries and the jelly in a bowl and very gently, with a rubber spatula, fold the berries and the jelly together until the berries are thoroughly coated.
Turn the mixture out over the top of the pie.
With your fingers, carefully move the berries around, as necessary, so that they cover the top evenly.
A bit of jelly should run out between the berries to fill in the spaces between the berries and the rim.
If it does not, melt a few more tablespoons of the jelly and, with a small spoon, gradually drizzle on a bit more jelly, until there is just enough to cover the cheese where it shows next to the rim, but be careful not to use so much that it runs out over the crust
Refrigerate for a few hours, or all day, or overnight.