Lightly grease the jars with butter. Combine the crushed cookies, melted butter and sugar in a small bowl. Add equal amounts of the cookie mixture to each jar and press. Set aside.
Make the cheesecake:
Using a stand or hand mixer, mix the mascarpone cheese, sugar, sour cream, eggs, juice and zest until well combined and smooth. Pour the mixture evenly among the prepared jars, leaving some space at the top. Tap lightly to remove air bubbles, if needed.
Cover the jars, without tightening too much, and submerge in the heated water bath. Cook for 90 minutes. Remove when time is up and allow to cool at room temperature for 45 minutes to an hour. Place in the refrigerator to chill before serving.