To make the cheesecake layer, add cream cheese, sour cream, and powdered sugar to the bowl of a stand mixer (or in a large bowl using a handheld mixer) fitted with the paddle attachment. Beat until smooth and combined. Scrape down the sides of the bowl and then add the vanilla and lemon zest. Beat to combine. With the mixer on low, slowly pour in the heavy whipping cream. Turn the mixer to medium-high speed and continue to beat for 2 minutes.
To make the crust, add vanilla wafers, almonds, and brown sugar to the bowl of a food processor. Pulse until the mixture is a coarse crumb. Slowly drizzle in the melted butter and vanilla extract while pulsing. Continue to pulse until the mixture looks like wet sand.
To make the glaze, add the wine and sugar to a small saucepan. Bring the mixture to a boil over medium-high heat. Allow the mixture to reduce for 10-12 minutes. You'll be left with 1/4 cup of liquid in the pan.
To assemble, spoon 3 tablespoons of the vanilla wafer mixture into the bottom of 6 jars (I used the 7.4-ounce Weck Tulip jars). Top with 1/4-1/3 cup of the cheesecake mixture. Add a layer of berries to each jar and brush the berries with the Rosé glaze using a pastry brush. Serve immediately or cover and refrigerate for up to 3 days. For the best result, I recommend assembling 2-4 hours before serving.