Oreo Cheesecake

Set the sous vide to 176 F / 80 C.

Make the double stuf Oreo crust:

1. In a food processor, blend the 6 double stuf Oreos. Pulse until the Oreos make a crust that forms when squeezed.
2. The extra filling will make the crust the correct consistency.
3. If you don't have the double stuf Oreos, just add a few tablespoons of melted butter.

Make the cheesecake batter:

1. In a food processor, blend the cream cheese and the sugar.
2. Add the sour cream and blend again.
3. Add the zest of the lemon.
4. Add the eggs one at a time and blend after each addition.
5. Scrape down the bowl and blend one more time.

Press a tablespoon of the Oreo crust into the bottom of a 4 ounce mason jar. Pour the cheesecake batter into each jar and stop just below the threads of the jar. Wipe down the rim and place on a lid and a ring. Lower into the sous vide water and set the timer to cook. Make sure there is enough water in the pot to fully cover the jars.

Sous vide the cheesecake jars: Cook the cheesecake for 60 or 90 minutes. Remove from the water and refrigerate until chilled.