Makes approximately 10 4 oz mini cheesecakes

Mix graham cracker crumbs, sugar and butter into a bowl until mixed and crumbly.

Put one tablespoon into each jar and compact it down. I usually use a small glass cup to compact them.

Beat sugar and cream cheese together, until pale.

Add eggs one at a time and beat until combined.

Beat in cream, extract and lemon zest and beat until filling is smooth.

Pour into jars.

Place jars into crock pot and carefully (avoid splashing water into the cheesecakes) pour hot water until jars are ¾ submerged.

Cook on high for 1 ½ hours. Because all crock pots are different, check your cheesecakes after an hour.

Test the middle by touching it with your finger, if it solid then it’s done.

Remove from crock pot and refrigerate for 2 hours.

Garnish with fresh fruit and enjoy!