In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Spoon about 2-3 tablespoons of the crust mixture the mini mason jars (4-ounce jars work great). Use the back of a spoon or the bottom of a shot glass to press it firmly into the bottom of the individual jars.

Soften Cream Cheese, start with softened cream cheese at room temperature. This helps avoid any annoying lumps.

Use an electric mixer, stand mixer with paddle attachment or the bowl of a food processor on medium speed to blend everything until silky smooth. Using a rubber spatula scrap down the sides of the bowl. Overmixing isn’t your friend here—just work it until combined.

Add the eggs one at a time, mixing well after each addition.

Stir in vanilla extract and sour cream until fully incorporated.

Carefully spoon or pipe the filling on top of the crust in each jar. Fill it about ¾ full to leave space for baking expansion. Lightly tap the jars to release any air bubbles.

Preheat the Oven: Set your oven to 325°F (163°C). A lower temperature helps prevent cracks.

Prepare the Water Bath: Place the jars in a deep baking or roasting pan and pour hot water around them until it reaches about halfway up the sides of the jars. This keeps the bake even and prevents the dreaded cheesecake cracks.

Bake: Carefully slide the dish into the oven and bake for about 25-30 minutes. The centers should look slightly jiggly but set. Don’t overbake; they firm up as they cool.

Once baked, handle the jars with care—they’ll be hot! Carefully place a canning lid and ring on each jar. Place back into the oven for 5-7 minutes.

Carefully remove each of the bake cheesecake jars onto a wire rack.

Let them cool completely before refrigerating for at least 3 hours (or overnight for best results). These jars will seal when using canning lids and rings, so you will hear the "ping" as the jars seal.