Step 1: Prepare the Crust: In a medium bowl, combine the crushed graham crackers, 2 tablespoons granulated sugar, and melted butter. Mix until well combined and resembles wet sand.
Step 2: Press into Jars: Divide the graham cracker mixture evenly among 6 (4-8 oz) jars or dessert cups. Press firmly into the bottom of each jar to form the crust. Place the jars in the refrigerator to chill while you prepare the filling.
Step 3: Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add 1/2 cup granulated sugar, light brown sugar, and 1 teaspoon vanilla extract. Beat until fully combined and no lumps remain.
Step 4: Add Butterbeer Flavor: Stir in 1/4 cup butterscotch syrup until thoroughly incorporated. The mixture should be smooth and have a light butterscotch color.
Step 5: Fold in Whipped Cream: In a separate cold bowl, whip 1/2 cup cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Step 6: Fill the Jars: Spoon or pipe the butterbeer cheesecake filling evenly into the chilled jars, on top of the graham cracker crusts. Smooth the tops with a spoon or offset spatula.
Step 7: Chill: Cover the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
Step 8: Prepare Whipped Topping: Just before serving, prepare the whipped topping. In a clean, cold bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
Step 9: Serve: Top each cheesecake jar generously with the whipped cream. Drizzle with additional butterscotch syrup if desired, and serve immediately. Enjoy your magical treat!