Classic Vanilla Bean Cheesecake in Jars

Make graham cracker crust - pulse graham crackers in food processor until fine crumbs

Mix graham crumbs with melted butter and 2 tbsp sugar until mixture resembles wet sand

Divide crust mixture among six 6-oz mason jars or ramekins (about 2–3 tbsp per jar)

Press crust firmly into bottom of each jar using the bottom of a small glass

Refrigerate jars while preparing filling

Make cheesecake filling - in stand mixer or large bowl, beat room temperature cream cheese until completely smooth and fluffy (3–4 min)

Add 1/2 cup sugar and beat until well combined

Scrape vanilla bean seeds into mixture (or add vanilla extract)

Beat in eggs one at a time, mixing just until incorporated after each addition

Add 1/4 cup sour cream, flour, and salt, beat until smooth

Scrape down sides and mix once more to ensure completely smooth batter

Divide cheesecake filling evenly among prepared jars, filling to about 3/4 full

Tap jars gently on counter to release air bubbles

Loosely place lids on jars (do not seal tight - just rest lids on top)

Preheat sous vide water bath to 176°F (80°C)

Carefully place jars in water bath, ensuring water comes at least 3/4 up the sides of jars

Cook for 1 h until cheesecakes are set but still slightly jiggly in center

While cheesecakes cook, make sour cream topping - whisk together 1/2 cup sour cream, powdered sugar, and vanilla extract

When cook time is complete, carefully remove jars from water bath

Let cheesecakes cool at room temperature for 20 min

Spoon sour cream topping over each cheesecake, spreading to edges

Cover jars and refrigerate for at least 4 h or overnight for best texture

Before serving, top with fresh berries and whipped cream

Serve chilled directly from jars