Crust: Combine ingredients for crust mixture. Set aside.|
|2||Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until well combined. Add lemon juice and vanilla. Mixture will thicken from the lemon juice.|
|3||Assembly: Pack down 2 tbsp (30 mL) crust mixture on bottom of 6 mason jars or dessert glasses. Top with 3 tbsp (45 mL) cheese mixture, another 2 tbsp (30 mL) crust mixture, another 3 tbsp (45 mL) cheese mixture and sprinkle remaining crust mixture over the cheese cakes.
|4||Cover and refrigerate 3 hours.
Fold in ½ cup (125 mL) finely chopped chocolate into cheesecake before assembly.