Make the Bottom Crust. Melt the butter in a pan until browned, then set it aside to let it cool. Meanwhile, process the biscuits in a food processor or place them in a plastic bag, then crush them with a rolling pin. Add the browned butter and mix until well incorporated. Divide the crust mixture into the mason jars, then press it down using a round end of the wooden rolling pin. Refrigerate, while making the blueberry cheesecake filling to let it set.
How to make the blueberry cheesecake filling. In a medium-sized chilled bowl, whip the heavy cream into medium-stiff peaks. For a smooth texture, do not overbeat the whipping cream. In a separate bowl, beat or mix the softened cream cheese, sour cream, condensed milk, vanilla, and lemon juice. Then using a rubber spatula, fold in the whipped cream and add the blueberry sauce until well blended.
Filling the jars. Fill each jar with the blueberry cheesecake filling about 2/3 full. For easy clean transfer of the cheesecake filling, you may use a piping bag. Then use a cake tester or skewer to swirl to remove some air pockets. Cover and refrigerate for at least 2 hours before adding the homemade blueberry pie filling. Garnish with whipped cream, fresh blueberries, lemon zest, and fresh mint if desired.