Servings: 2

Cheese Cake Filling: subheading: Cheese Cake Filling:
8 ounces of full-fat cream cheese, at room temperature 8 ounces of full-fat cream cheese, at room temperature
1 teaspoon vanilla 1 teaspoon vanilla
1 tablespoon sour cream 1 tablespoon sour cream
1 egg, at room temperature 1 egg, at room temperature
1/3 cup granulated sugar ⅓ cup granulated sugar
CRUST: subheading: CRUST:
2 graham crackers and 1 Tbsp. melted butter 2 graham crackers and 1 Tbsp. melted butter

Crumble the graham crackers into fine crumbs, either in a food processor or by crushing them in a freezer bag with a rolling pin. Mix the crumbs with melted butter, and press the mixture down into the mason jar to form the crust.
Filling: subheading: Filling:
Mix the ingredients for the filling in a bowl with an electric mixer until it’s as smooth as you possible. Divide the cream cheese mixture between the two (8 oz) mason jars, and tap them on the bottom in the palm of my hand to release any air bubbles. NOTE: I don't tap on the counter top to avoid making cracks in the mason jars.  Once the crust in, place into the freezer for about 20 minutes to set the crust.
I cook mine for 10 Minutes on Manual, Quick Release, Cool and then pop into the refrigerator for at least 4 hours.