Upside-Down Cherry Cheesecake Jars

Preheat oven to 350ºF. Prepare a baking sheet lined with parchment. In a bowl, combine graham cracker crumb, brown sugar, flour and cinnamon. Work the butter into the dry ingredients using your fingers until pea size clumps being to form, about 1 minute. Pour the mixture onto prepared baking sheet and spread into a single layer. Bake until mixture is golden brown and fragrant, about 15 minutes. Once cooled, break any big clumps into crumbs.

To make the cherry sauce combine 1/3 cup sugar and lemon juice in a small saucepan heated over medium.Add in cherries and cook until tender and sauce has thickened, about 5 minutes. Add in corn starch and cook until dissolved, about 1 minute. Remove from heat and stir in lemon zest. Let cool.

In the bowl of an electric mixer, or using a hand mixer, beat sour cream with cream cheese, honey and almond extract on high until smooth and fluffy. Cool in fridge for about 1 hour. Transfer mixture into a piping bag.

To assemble jar cakes. Pipe one layer of cheesecake mixture into the bottom of each jar. Spoon a layer of sour cherry sauce over the cheesecake mixture. Continue this pattern leaving a 1/2–inch of space at the top of each jar. You can finish with a cheesecake layer or a cherry sauce layer. Sprinkle graham streusel over top layer of each jar cake.