Set the Anova or your sous vide machine to 176°F and start it,
Add a thin layer of graham cracker crumbs to the bottom of each jar.
Put the cream cheese in your mixer's mixing bowl and beat until it has softened a bit.
Add the vanilla, sugar, and heavy cream.
When the ingredients are fully combined, add about half the egg mixture. When fully combined add the remainder of the egg mixture.
Turn the mixer up and mix the filling until it has a smooth consistency.
Fill the jars to the bottom of the threads. Then place a lid on each jar, and lightly screw the rings down. You want air to be able to escape. The main reason, for the lids and rings, is so that you do not inadvertently splash water into the filling, as well as give you something easy to grab onto when it's time to remove the jars from the water bath.
When the water bath has come up to the correct temperature, put the jars into it. Let them cook for 90 minutes.
At the end of that time remove the jars from the water bath and let them cool on the counter for a few minutes, then place them in the refrigerator until completely chilled.