First, prepare the Raspberry Compote. Start by whisking together the water and corn starch in a small bowl.

Stir until the raspberries start to break down. Once they’ve started to break apart, turn the heat up to medium and simmer for approximately 5 minutes or until the mixture thickens.

When the mixture has thickened, remove from the heat and pour into a shallow dish, like a pie plate, to help it cool down and set faster. Set aside.

To make the crust, combine the crushed graham crackers, melted butter and granulated sugar. The mixture should resemble sand. Set aside.

To make the Cheesecake Layer, first beat the heavy whipping cream and granulated sugar until stiff peaks form. Set aside.

In a separate bowl, beat the cream cheese until smooth and then slowly add in the powdered pudding mix, taking care to scrape the sides of the bowl multiple times.

Once fully incorporated, slowly add spoonfuls of the whipped cream into the cream cheese mixture, mixing until all of the whipped cream has been added. Continue mixing until the cream cheese mixture is smooth.

To assemble the jars, first divide and spoon the graham cracker crumbs into the bottom of 16 clean 4 oz jars.

Next, add the cheesecake filling to a piping bag and pipe a layer of cheesecake onto the top of the crust layer.

Lastly, spoon a generous amount of the raspberry compote on top. Top with a lid and store in the fridge until ready to serve.