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Preparation:

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Preheat oven to 350 degrees.

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For the streusel - combine flour, sugar, and cinnamon in a medium bowl. Cut butter into dry ingredients with a pastry blender until the mixture resembles coarse meal. Set aside.

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For the berry filling- In a medium bowl, gently stir together the sugar, corn starch, berries, lemon zest, and lemon juice. Set aside.

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For the cream cheese filling- In another medium bowl, stir together cream cheese, sugar, and egg substitute until smooth.

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Roll out refrigerated pie crust onto a lightly floured surface. Using a 4-inch circle cutter (or one of similar size), cut circles of pie dough and gently press into a standard size muffin tin (do not grease tins). Gently roll out remaining scraps of dough with a lightly floured rolling pin and continue cutting even circles of dough.

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(insert piecrust.jpg)

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Spoon about a tablespoon of cheesecake layer into the bottom of each pie crust. Top with another 1-2 tablespoons of berry filling. Lastly, evenly sprinkle crumble over berry filling. With your fingers, gently press together some of the crumble to create additional texture.

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(insert crumble.jpg)

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Bake for 20 minutes, or until golden.