Cheesecake in a Jar!

Cheesecake in a Jar (adapted from Desserts in Jars by Shaina Olmanson)

http://www.hezzi-dsbooksandcooks.com/2013/07/csa-wednesdays-cheesecake-in-jar-and.html

For the Crust:
4 graham cracker sheets
1/4 c. King Arthur Almond Flour 
2 T. butter
2 T. sugar

For the Cheesecake:
1 (8 oz) package cream cheese, at room temperature
1/3 c. sugar
1 egg
1/3 c. low fat sour cream
1 t. vanilla

For the Topping:
1/3 c. fresh blackberries
1/3 c. fresh blueberries
1/3 c. fresh strawberries, sliced

1.  Preheat the oven to 325 degrees.  Grease the bottom and sides of four 8-ounce jars.

2.  Put the graham crackers in a zip top bag and use a mallet to smash the graham crackers into crumbs.  Then in a small bowl melt the butter in the microwave.  Mix the graham cracker crumbs, almond flour, and sugar with the butter.

3.  Put several tablespoons of the crust mix into each of the jars.  Use the bottom of a wooden spoon to press the crust into the bottom of the jars.

4.  In a large bowl beat the cream cheese with a hand mixer.  Add the sugar and beat for 1 minutes.  Add in the egg, sour cream, and vanilla and beat for an additional minute.  Divide the cheesecake mixture between the four jars.

5.  Place the 4 jars in a cake pan.  Fill the cake pan 3/4 of the way with water.  Bake the cheesecakes for 25 minutes.

6.  Turn the oven off and allow the cheesecakes to cool for 10 minutes.  Remove from the oven and take the jars out of the pan and place on a wire rack for 10 minutes.  Move to the refrigerator and chill for at least 1 hour.

7.  Top with fresh berries and serve with a large spoon.