In a medium bowl, mix together the melted butter and digestive biscuits until the biscuits are evenly moistened. The mixture should have a sandy texture and a sweet, buttery smell.

Press the biscuit mixture into the bottom of 6-8 mason jars, depending on their size. The mixture should be about 1-2 cm thick and have a crunchy texture. As you press the mixture, you'll hear a gentle crunching sound.

In a large bowl, beat the cream cheese until it's smooth and creamy. The colour should be a pale yellow, and the texture should be silky. Add the granulated sugar and beat until combined. The mixture should have a sweet, slightly tangy smell.

Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth and creamy, with a subtle sheen. As you beat the eggs, you'll hear a gentle whirring sound.

Stir in the sour cream until well combined. The mixture should have a thick, creamy texture and a slightly tangy smell.

Pour the cheesecake mixture over the biscuit base in each mason jar. The mixture should be about 2-3 cm thick and have a smooth, creamy texture. As you pour the mixture, you'll see the cheesecake filling flow smoothly into the jar.

Top each jar with sliced strawberries and a sprinkle of granulated sugar. The strawberries should be fresh and fragrant, with a sweet, slightly tart smell.

Refrigerate the cheesecakes for at least 4 hours or overnight. The cheesecakes should be chilled and set, with a firm texture and a sweet, creamy smell.