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Heat the water: Fill a pot with water and place your immersion circulator inside. Set the temperature to 176°F and let the water come up to temperature. Make sure there is enough water in the pot to completely cover the jars.
Beat together the cream cheese, sugar, and eggs: In a stand mixer with the paddle attachment or with a hand mixer, beat together cream cheese and sugar at medium speed until it’s light and fluffy. Then add in the eggs, one at a time, and beat until combined.
Add the buttermilk: Slowly add the buttermilk to the cream cheese mixture, mixing on low until it’s combined. Then add the vanilla and salt, and mix until the cheesecake mixture has no lumps and is an even consistency.Stop the mixer a couple times and scrape down the sides of the bowl to make sure everything is evenly incorporated.
Fill the jars: Transfer the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 jars, leaving about 1 1/2 inches of room at the top of each jar. Seal jars tightly with lids and bands, but don’t overtighten them.
Cook the cheesecakes sous vide: Once the water has come to temperature, add the jars and cook for 90 minutes. Then remove the jars carefully and allow to cool. Refrigerate the jars to set the cheesecake completely before serving, although they can be served at room temperature as well.
Make the strawberry topping: Put the strawberries in a small pot over low heat with the sugar, lemon juice, and salt. Bring to a low simmer. Cook for 2 to 3 minutes until the strawberries just start to break down but are still spoonable. You aren’t making jam, so don’t overcook it. Allow topping to cool to room temperature.
Serve the cheesecake: Place a big spoonful of the strawberry topping over each jar along with a few spoonfuls of crumbled graham crackers.