In a medium bowl, combine crushed graham crackers, sugar, and butter. Press two large spoonfuls into each jar. Use a cork, or something similar, to press the mixture tightly into the jar. Set aside.
Preheat your oven to 350 degrees F.
In a large bowl, beat the cream cheese until fluffy. Slowly pour in the condensed milk. Beat until smooth.
Next, add the eggs and vanilla bean seeds. Mix well.
Scoop the batter into the jars until each three-quarters full.
Place the jars into two 13x9" baking pans. Twelve jars per pan. Then fill the pans with hot water. The water level will be about halfway up the jars.
Bake for about 20 – 25 minutes. Remove the cheesecakes from the oven before any browning occurs.
Using a towel or oven mitt, remove the jars from the water and allow them to cool completely. The pans and the water will be very hot.
Next, make the chocolate garnishes. Line your counter or a baking tray with waxed paper
In a small microwave-safe bowl, microwave chocolate for 30 seconds. Stir, then microwave again for 20 - 30 seconds. Continue microwaving and stirring until the chocolate is melted.
Place chocolate in a heavy resealable plastic bag. Snip off a very small piece from one corner.
Pipe your trees or stars onto the wax paper. Be sure to make your lines thick so they won’t easily break after hardening. If you’d like, sprinkle with jimmies before they set. Chill, and then remove from the wax paper.
Add any topping you'd like to your cheesecakes. (Caramel, cherry. pie filling, chocolate, etc.) Place your chocolate garnishes on your mini cheesecakes and they are ready to serve.