Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
In a separate bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy.
Using a rubber spatula, gently fold the whipped cream into the cheesecake filling until combined.
Divide filling evenly on top of the crust in the jars, about 1/4 – 1/3 cup. Make sure to leave room for the topping.
Top with blueberry sauce and remaining graham cracker crumbs and dig in, or if you'd like to serve chilled, cover and chill before adding the topping.
Store leftover cheesecake jars in the refrigerator for up to 5 days.