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1
Right before you're ready to go to bed, preheat the oven to 200 degrees.
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2
Then, spray oil inside a 9-inch spring-form pan (or a 2-quart souffle dish), and dust the bottom and sides with 3 tablespoons of the Parmesan; set aside.
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3
In a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
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4
Add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
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5
Add the apples and continue cooking until the onion is very tender and the apple has lost its raw look, about 2 to 3 more minutes; remove from heat, add the garlic, green onion, salt and pepper, and set aside.
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6
In a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining Parmesan, and eggs.
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7
Add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
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8
Pour the batter into the prepared pan and place in the oven.
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9
Clean up and go to bed... when you awake 7 to 9 hours later, the cake will appear set, the top will have barely colored, and the surface will be flawless.
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10
Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle; cover with a sheet of plastic wrap and an inverted plate.
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11
Holding the plate tight to the pan, invert both; remove the pan and refrigerate the cake upside down for at least 1 hour (if necessary, the cake can stay refrigerated in this way all day).
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12
Invert a serving plate over the cheesecake and invert the whole thing.
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13
Remove the top plate and the paper; cover and refrigerate.
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14
Cut with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples - makes 16 servings.
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15
Posted by PegW at Gail's Recipe Swap.
