Collagen cheesecake tarts by Carol Kicinski of simplyglutenfree! Ingredients For the Crust: Nonstick cooking spray 2½ cups gluten free graham cracker crumbs 6 tablespoons melted butter For the Filling: 8 ounces cream cheese, at room temperature ¼ cup granulated sugar 6 tablespoons NeoCell Super Collagen 1 lemon, zest finely grated and juiced 2 cups heavy cream For the Topping: Fresh berries Mint sprigs Directions For the Crust: Preheat the oven to 350 degrees. Spray 6 (4-inch) tarts pans with removable bottoms or a 9-inch pie pan with cooking spray. Combine graham cracker crumbs and melted butter in a mixing bowl and mix until fully combined. Press the mixture firmly into the tart pans. Bake for 10 minutes or until golden brown. Let cool. For the Filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, sugar, and collagen until smooth. Add the lemon juice and zest and mix well. In a clean bowl, whip the cream using the whisk attachment unti...