Set out 6, 8 once glass jars.

Combine the crust ingredients in a medium bowl. Mix well. Transfer a 1/4 cup of the crust mixture into each jar. Press down with the back of a spoon to compact.

In a large mixing bowl, beat together the cream cheese and granulated sugar using an elective mixer until fluffy and no lumps remain. Blend in the sweetened condensed milk, sour cream, lemon juice, and vanilla extract until combined and smooth. Spoon 1/3 cup of the cheesecake filling mixture evenly into each jar over the crust.

Place the jars in the refrigerator while preparing the cherry topping.

In a large pot over medium-high heat, combine pitted cherries, sugar, lemon juice, and lemon zest. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring frequently, for about 8 minutes until the cherries start to soften.

In a small bowl, mix cornstarch with water until thoroughly combined to create a slurry. Add to the pot and continue to simmer, stirring, for another 2 to 3 minutes until the mixture thickens and becomes glossy and clear. (Give it a taste - careful, it will be hot! - and adjust if necessary, adding more sugar or lemon juice. Remove the cherry filling from the heat and stir in the almond extract (avoid over-stirring to keep the cherries intact.) Let it cool completely.

Take the jars out of the refrigerator and top each cheesecake with about 2 tablespoons of the cooled cherry topping, distributing it evenly among the jars.

Refrigerate the jars for at least 2 hours before serving. Serve chilled and enjoy!