Combine Grahram Cracker Crumbs or Nuts, Sugar and Butter in your food processor and pulse to combine.
Divide evenly into your canning jars and press down firmly using your fingers & set aside
Preheat your crockpot on High with an inch of water
In your mixer, beat cream cheese until all lumps are removed and the cream cheese is fluffy
Add everything else and mix well on low speed (so it doesn't splash)
Divide batter evenly between your jars (clean up any messes on the jars)
Place filled jars into your preheated crock pot, add additional water if needed to make sure the water is at least 1/2 way up the sides of the jars
Place the lid on your crock pot and cook for 2 hours on High - be careful when opening your crockpot while cooking, don't let the water droplets on the lid fall into your cheesecakes!
Your cheesecakes are done when they are set and starting to pull away from the sides of the jar (they will puff up, maybe over the top of your jars)
Turn off your crock pot and prop the lid open, allow your cheesecakes to cook (and they will fall) for about 30-60 minutes
Carefully remove cheesecakes from your crock pot and allow to completely cool before topping or cover with lids.
Store in the fridge -- Enjoy!
Notes
Use Stevia in place of the sugar and nuts for the crust for a Low Carb Cheesecake.If you have more jars of cheesecake than will fit in your crockpot, keep the raw cheesecake filled jars in the fridge and bake them in a second batch.