In a food processor, blend the graham cracker crumbs, sugar and butter until finely ground. (You can also use a blender)

Press this mixture into the bottom of an 8oz freezer-safe canning jar. This recipe will yield 6-8 jars.

Prepare filling by beating cream cheese and 1 cup sugar until fluffy. Add vanilla. Beat in eggs, one at a time.

Pour cream cheese mixture on top of the graham cracker mixture in your 6-8 jars.

With foil, cover the tops of each jar 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 towels placed in the bottom and place the jars on top of the towels to secure.

Add enough hot water to a depth of two inches.

Cover with lid (Can use foil as a lid if you don't have one)

Bring water to a boil, then reduce heat and simmer for 20 minutes.

Carefully remove jars and let dry completely.

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.