Make the Crust: Crush graham crackers into crumbs. You can place graham crackers in a gallon-sized ziptop bag, seal the bag and crush with a rolling pin to fine crumbs. (You can also break them into pieces to fit in the food processor. Pulse until you get fine crumbs.)
Combine graham cracker crumbs and melted butter. It should have the consistency of wet sand.
Make the Batter: In a large bowl add cream cheese and sugar, beat on medium speed until smooth and creamy. (Don’t over-beat or you’ll trap too much air.)
Add eggs, vanilla extract, and sous cream. Beat until combined. Tap bowl against your countertop a few times to release any large air bubbles.
Sous Vide Cook Cheesecake: Add the graham cracker crumbs to the mason jars (about 1.5 to 2 tablespoons for each jar), and press firmly into the bottom of the jar with the handle end of a wooden spoon. (Make sure the mason jars and the lids are dry).
Pour cheesecake batter on top of the crust, leaving about 1/2 inch from the top.
Place the lid on each mason jar, and twist it gently until “fingertip tight” (This means the lid is barely closed and can be easily open with two fingers.)
Fill a large container or pot with water, and set the sous vide precision cooker to 185ºF/85ºC. (For this recipe, you don't need to preheat the water bath.)
Use a kitchen tong and slowly place the mason jars into the sous vide water bath. Cook for 1.5 hours.
Chill the Cheesecake: When the timer goes off, remove the mason jars from the water bath and pat dry the surface of the lid with paper towels.
Open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the inside of the lid.
Once the jars are cool to the touch. Put back the lid and fasten it. Let the cheesecake chill in the fridge for about 4 hours or up to 5 days.
Decorate with fresh berries and mint and serve.