1-Prepare serving jars: Prepare serving jars, such as 8-ounce or 6-ounce sizes, preferably wide-mouthed for easy layering.

2-For the crust: mix 2 tablespoons (28g) of melted unsalted butter with 1 cup (100g) of graham cracker crumbs until it resembles wet sand, then distribute about 2 tablespoons into each 8-ounce jar or 1.5 tablespoons into each 6-ounce jar, and set aside.

3-Whip 1 cup (240ml) of cold heavy cream or heavy whipping cream with a mixer on medium-high speed for 3-4 minutes until stiff peaks form, and set aside.

4-In a separate bowl, beat 8 ounces (226g) of full-fat brick cream cheese, 1/3 cup (65g) of granulated sugar, 2 tablespoons (30g) of sour cream, 1 teaspoon of lemon juice, and 1/2 teaspoon of pure vanilla extract on medium-high speed until smooth and lump-free.

5-Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.

6-Spoon the filling over the crust layer, using about 1/4 to 1/3 cup for 8-ounce jars or 3 tablespoons for 6-ounce jars, leaving space for toppings.

7-Chill the jars in the refrigerator for at least 30 minutes or up to 3 days before serving, and add toppings just before serving to preserve texture.

8-Top with desired garnishes.

9-Store any leftovers covered in the refrigerator for up to five days.