Pre-heat the sous vide water bath to 176ºF.

Combine the graham cracker crumbs with the melted butter and sugar. Press the crumb mixture into the bottom of six 8-ounce jars with wide lids.

Using the paddle on your stand mixer on low speed, the regular beaters on a hand mixer on low speed, or a food processor blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the egg. Continue to mix until the egg has been blended, but do not over-beat.

Pour the batter into the jars on top of the graham cracker crust and spread evenly with the back of a spoon. Secure the screw top lids so that they are just fingertip tight.

Use tongs to lower the jars in the sous vide bath and cook for 90 minutes.

Remove the jars from water and let them cool to room temperature. When cooled, chill in refrigerator for at least 30 minutes before serving.

To serve, let the cheesecakes sit on the countertop for 30 minutes or so to take the chill off. Combine the strawberry jam and the strawberries together in a small bowl. Remove the lids and spoon the strawberry topping on top.