Step 1

For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160ºF.

Step 2

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.

Step 3

Lower the mixer speed to medium and add the sour cream, lemon juice, and lemon zest, and continue beating until incorporated, about 30 seconds

Step 4

Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.

Step 5

Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.

Step 6

Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.

Step 7

For the i.c. mini cheesecake topping: Heat oven to 300ºF.

Step 8

Pulse the crackers, sugar, and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.

Step 9

Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.