Start by setting your sous vide immersion circulator to 170 degrees F. Allow the water to come up to temperature.

In the bowl of a stand mixer, beat the room temperature cream cheese until very smooth.

One at a time, add the eggs to the cream cheese, beating to combine between each addition. Scrape down the sides of the bowl as needed.

Add the sugar, yogurt, heavy cream, and vanilla extract. Beat to combine, again scraping down the sides of the bowl as needed.

Add the melted chocolate to the batter, and mix to combine. Scrape down the sides, and make sure to scoop up anything that's stuck to the bottom of the bowl. This will help to ensure that everything is mixed well and that the batter will be uniformly chocolatey, with no streaks of white.

Pour the cheesecake batter evenly among the 6 Mason jars. Tighten the lids to finger tight (see the Tips & Tricks section above).

Plunge the sealed jars into the preheated water bath and cook for 90 minutes.

Once the cheesecakes have cooked, remove the sealed jars from the water and allow them to cool slightly. After this, store the cheesecakes in the fridge for at least 8 hours, to allow them to fully chill.

Top with any toppings that you'd like.