Crush the crackers. Place graham crackers in a zip-top bag and crush with a rolling pin, or pulse in a food processor, until fine. You want a sandy texture with no large chunks.

Make the crust. In a bowl, mix crumbs, sugar, and salt. Pour in melted butter and stir until evenly moistened. The mixture should clump when pressed between your fingers.

Press into jars. Spoon 2 to 3 tablespoons of crust into each jar. Press gently with the back of a spoon or a tamper to form a firm base. Set aside.

Whip the cream. In a cold bowl, beat the heavy whipping cream to medium-stiff peaks. Don’t overbeat. Set aside.

Beat the cream cheese. In a separate mixing bowl, beat cream cheese until smooth and fluffy, 1 to 2 minutes. Add sugar, vanilla, lemon juice, sour cream, and salt. Beat until silky with no lumps.

Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula to keep it airy.

Fill the jars. Pipe or spoon the cheesecake filling over the crusts, leaving room at the top for the chocolate layer. Smooth the tops.

Chill to set. Cover and refrigerate for at least 2 hours, or up to 24 hours. The flavors meld and the texture firms up nicely.

Make the chocolate topping. Heat heavy cream in a small saucepan until it’s steaming but not boiling. Remove from heat, add chopped chocolate, butter, corn syrup (if using), and a pinch of salt. Let sit 1 minute, then whisk until glossy and smooth.

Top the jars. Allow the chocolate to cool to room temperature so it’s pourable but not hot. Spoon a thin layer over each jar. Tilt to spread or leave it slightly rippled for a fudge-shop look.

Garnish and chill again. Add shavings, nuts, or berries if you like. Chill 30 minutes to lightly set the topping.

Serve. Enjoy straight from the jar with a spoon. Keep the lids on until serving if transporting.