Place the graham crackers in a freezer bag and use a rolling pin or your hands to crush them into crumbs.

In a small saucepan over medium heat add all of the blueberry sauce ingredients.

Bring the blueberries to a boil and then mash them with a potato masher.

Turn the heat down to medium low and let the sauce simmer for several minutes until it starts to thicken.

Remove from the heat and let the sauce cool before layering in the parfait.

In an electric mixer or with a hand mixer, add all of the cheesecake layer ingredients.

Beat the ingredients with the whisk attachment until they are smooth and creamy (about 2-3 minutes).

Place a tablespoon of the graham cracker crumbs in the bottom of (4) 4 ounce mason jars.

Using a pastry bag or spoon add approximately 2 tablespoons of the cheesecake mixture on top of the graham cracker crumbs.

Spoon a couple teaspoons of the blueberry sauce on top of the cheesecake mixture.

Repeat the process again with another layer of graham cracker crumbs, cheesecake, and ending with blueberry sauce on top.

Sprinkle the top with extra graham cracker crumbs and fresh blueberries.

Chill the parfaits for about an hour before serving.