Make the cheesecakes:

1. Fill the Multi-Function Cooker with 3 quarts (2.85 liters) warm water.
2. Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 176°F (80°C).
3. Press Start.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, 1-2 minutes, stopping to scrape the sides of the bowl.
5. Add sugar, vanilla extract and vanilla bean seeds.
6. Beat until combined, about 1 minute, stopping to scrape the sides of the bowl.
7. Add eggs, beating until combined.
8. Add crème fraîche, beating until combined.
9. Divide mixture among eight 4-ounce (125-milliliter) mason jars, leaving 1 inch of head space in each.
10. Seal tightly with the lids.
11. When water reaches set temperature, add the jars to the Multi-Function Cooker.
12. Cover and cook for 1½ hours.
13. Remove from the Multi-Function Cooker.
14. Let cool at room temperature for 30 minutes.
15. Refrigerate for at least 1 hour.

Make the macerated fruit:

1. In a medium bowl, combine blackberries, strawberries, sugar and lemon juice.
2. Let stand, stirring frequently, until the sugar is dissolved and the mixture is syrupy, about 1 hour.
3. Top the cheesecakes with the macerated fruit.
4. Top with mint, if desired.

Variations:

Lemon Cheesecakes
Make as directed. Decrease vanilla extract to ¼ teaspoon (1 milliliter). Omit vanilla bean seeds. Add 1 tablespoon (6 grams) lemon zest and  2 tablespoons (30 milliliters) fresh lemon juice. Cook as directed. Omit macerated fruit. Top with prepared lemon curd and garnish with mint, if desired.

Chocolate-Hazelnut Cheesecakes
Make as directed, omitting vanilla extract and vanilla bean seeds. Add ½ cup (128 grams) chocolate-hazelnut spread* with the cream cheese. Cook as directed. In a medium microwave-safe bowl, combine ½ cup (85 grams) chopped 60% bittersweet chocolate, 3 tablespoons (42 grams) unsalted butter and 2 tablespoons (30 milliliters) heavy whipping cream. Microwave on medium in 30-second intervals, stirring between each, until melted and smooth, about 1½ minutes total. Omit the macerated fruit. To serve, spoon the chocolate mixture onto the cooked cheesecakes. Top with chopped toasted hazelnuts, if desired. *We tested with Nutella and Justin’s Chocolate Hazelnut Butter.

Pro Tip:
Add a crust to any of these cheesecakes by stirring together ½ cup (65 grams) graham cracker crumbs, 1 tablespoon (14 grams) firmly packed light brown sugar and 1½ tablespoons (21 grams) unsalted butter. Spoon about  1 tablespoon mixture into each Mason jar. Press down gently. Spoon cheesecake mixture over crusts, leaving 1 inch of head space in each.