2cupsPie filling (blueberry, cherry, strawberry) or Lemon curd
In a food processor, blend the graham cracker crumbs, sugar and butter until finely ground.
Wash and dry 6-8 freezer safe 8-ounce canning jars. Press the graham cracker mixture into the bottom of each jar.
In a large mixing bowl, using a stand mixer or hand mixer, beat cream cheese and 1 cup sugar until fluffy, then stir in vanilla. Beat in eggs, one at a time.
Pour an equal amount of the cream cheese mixture over the graham cracker mixer in each of the jars. Cover each jar with foil and tightly seal around the edges.
If you have a canning pot, place jars in the rack spots. If you don't, you can use a stockpot with two thick kitchen towels placed in the bottom and place the jars on top of the towels to secure.
Pour in boiling water until the jars are submerged 2-inches. Cover with lid (You can use foil if you don't have a lid). Bring water to a boil, then reduce heat and simmer for 20 minutes.
Carefully remove jars and let dry completely. Use tongs and oven mits to protect your hands.
After they are dry, take a paper towel and wipe the inside of the glass of any cheesecake that might have gotten stuck there. Take the canning jar lid and ring and tightly screw the lid on top of the jar. Place in freezer until ready to serve.
When ready to serve, take out of freezer and let thaw. Top with desired toppings.