Beat cream cheese with an electric mixer, on medium-high for about 2 minutes.
Add hot fudge topping, vanilla yogurt and sugar. Beat for a couple of minutes. Scrape sides and bottom of the bowl and beat for a couple more minutes. Transfer into a pipping bag with a large tip (1M).
Crust:
Pulse Triscuit crackers in a blender until crumbles appear.
Mix cracker crumbs with brown sugar, melted butter, and vanilla extract until fully incorporated.
Assemble the cheesecakes:
Pit and chop cherries.
Add a tablespoon (or tablespoon and a half) of crumble mixture into each jar and lightly press.
Add some cherries to the bottom. Pipe chocolate cheesecake into each jar to fill. Add some more cherries on top and pipe a little more cheesecake over the top of cherries.