Attach your sous vide device to a heatproof container, then fill ¾ full of water. Preheat to the water to 80 °C or 176 °F
Make the flavoured cream first: into the bowl of a food processor (small bowl or mini-chopper if you have it), pulverize the cherries with ½ cup of sugar until it mostly resembles a fine dust. A few little pieces are okay but bigger chunks mean you need to pulse a few more times. Stir into the sour cream and let sit.
Place the cream cheese in the bowl of a stand mixer and blend with remaining 3/4 cup of sugar using the whisk attachment. Beat for 3 minutes on medium high speed until light and smooth, scraping down the side as needed.
Add the egg yolks one at a time on medium low speed, scraping down the sides after each addition
Add the lemon juice, vanilla, and salt. Whisk until combined.
Stir fruit and sour cream mixture again, trying to make sure as much of the fruit sugar has dissolved as possible, squelching any little pockets you find with a brisk stir.
Beat into the cream cheese mixture gently until fully incorporated, no more.
Cast the batter into your jars using a ladle or serving spoon. Fill to just below the rim, leaving about a half inch of space between the cheesecake and the lid. Screw on fingertip tight (see here) and place gently in your preheated water bath. Use tongs if you like to avoid getting splashed by hot water. .
Cook for 90 minutes.
When they are done, use those tongs again to remove the jars to a tray or a flat tea towel on a hard surface. Let them sit until they have cooled to room temperature. Refrigerate overnight.
Top with freshly made cherry sauce, crumble amaretti, and top with whipped cream. Or dark chocolate sauce on freshly pitted cherries. Or mixed berries, or lemon curd, or….you get the idea.