For the Crust

1. Using a food processor or a plastic sandwich bag with a rolling pin, crush the graham crackers.
2. In a microwave safe bowl, melt the unsalted butter. Add the crushed graham crackers and 1 tsp of granulated sugar to the bowl and stir until the cracker crumbs have absorbed the butter.
3. Spoon the crust evenly into the jam jars, and use your fingers or a tomato paste can to press the crust down. Place the jars in the freezer to allow the crust to set while you prepare the cheesecake batter.

For the Cheesecake Batter

1. In a stand mixer with the whisk attachment, beat the heavy whipping cream on medium high sped until stiff, about 5 minutes. Watch it closely to avoid overbeating.
2. Once the cream is whipped, scrape it into a bowl and refrigerate.
3. Place the mixer bowl back on the stand mixer (no need to wash the mixer bowl). Add the softened cream cheese, 1/3 cup of granulated sugar, and the powdered sugar to the bowl. Using the paddle attachment, whip the sugars and cream cheese until light and fluffy, about 5 minutes.
4. Add the lime juice to the cream cheese mixture and stir for a minute or two until combined.
5. Remove the whipped cream from the refrigerator and add it to the mixer bowl. Using the paddle attachment, stir the cream cheese and whipped cream together ion low speed to incorporate.
6. Take the jam jars out of the refrigerator and add spoon the batter into them evenly. If you are using 6 ounce jars, the batter should come up to the very top of the jar right below the rim.
7. Top each cheesecake with chopped fresh mint, place the lids on, and refrigerate for at least four hours before serving.