Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the Oreo cheesecakes.Temperature: 185.0 °F Time: 20 minutes

Place the Oreo Cookies in a zip-lock bag and lay on a flat surface. Using a rolling pin, roll over the cookies until they form small crumbles. Alternatively you can process the Oreo Cookies in a food processor. Reserve the crumble for the cookie crust.

Using a knife, give the cookies a rough chop. They should be about the size of a pea. Reserve the cookie pieces for the cheese cake filling.

In a medium mixing bowl, combine the Oreo Cookie crumble, unsalted butter, and kosher salt. Mix until well combined and the crumbs become slightly moist. Evenly distribute the crumbs between the 5 jars. Firmly press the crumb mixture into the base of the jar. Transfer the jars to the refrigerator and allow to chill while preparing the cheesecake filling.

In either a medium mixing bowl or the pitcher of a stand mixer fitted with a whisk, measure and combine cream cheese of room temperature, granulated sugar, a large egg, heavy whipped cream and lemon juice. Mix at medium speed until the mixture becomes smooth, then strain the filling through a fine mesh strainer, add the chopped Oreos in and mix well.

Evenly distribute the filling to each of the jars with the Oreo cookie crust.

Using a pair of tongs or a jar lifter, gently lower the cheesecakes into the water bath.

Allow the Oreo cheesecakes to sous vide for the duration of the given cooking time.

Transfer the cheesecake to a refrigerator and chill for at least 2 hours.

We like to finish this delicious dessert with whipped cream and a few pieces of Oreo cookie. Delicious!