Melt the 2 Tablespoons of butter in a microwave-safe bowl.
Meanwhile: crush the chocolate graham crackers to almost the point of dust.
Combine the melted butter and the chocolate graham cracker crumbs.
Add about 1 tablespoon of the chocolate graham cracker crust to each of the 6 (4 oz) jars and press into the bottom to form a crust.
How to make grasshopper cheesecake batter:
In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next egg.
Add the mint extract and the 2 drops of green food coloring.
Scrape down the bowl and give it one more stir.
Easy ganache instructions:
In a microwave-safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent it from boiling over.
Add the chocolate chips to the hot cream.
Whisk until completely melted and incorporated.
How to make sous vide grasshopper cheesecakes in jars:
Set your sous vide to 176°F.
Add the chocolate graham cracker crust to each jar as instructed above.
Pour the grasshopper cheesecake batter into each jar filling to midway up the threads on the jars.
Place a lid and finger tighten a ring onto each jar.
Lower into the sous vide bath and set the timer for 60 minutes.
Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
Store in the refrigerator until ready to serve.
How to finish sous vide grasshopper cheesecakes in jars:
Remove the ring and the lid from the jar.
Pour the warm chocolate ganache on each cheesecake.
Add chopped Andes chocolates for garnish.
Notes
Tip: for extremely smooth ganache, use an immersion blender, food processor or blender to whip the ganache.