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1
Preheat the oven to 300 degrees F.
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2
In bowl of a food processor, combine the cracker crumbs and butter and process to combine.
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3
Press onto the bottom and slightly up the sides of a 9-inch springform pan.
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4
Bake until set, about 10 minutes.
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5
Remove from the oven and let cool.
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6
In a large skillet, cook the bacon, over medium-high heat, stirring, until crisp and brown, 5 to 6 minutes.
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7
Remove with a slotted spoon and drain well on paper towels.
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8
In a large bowl, beat together the cream cheese, drained ricotta, sour cream, shallots, chives, salt and pepper until smooth.
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9
Beat in the eggs 1 at a time, mixing well.
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10
Fold in the cooked bacon and tomatoes.
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11
Pour into the prepared crust and bake until set, about 50 minutes.
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12
Remove from the oven and cool for 1 to 2 hours.
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13
In a large bowl, toss the lettuce with the olive oil, vinegar, and salt and pepper, to taste.
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14
Divide among 12 plates.
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15
Remove the outer rim of the mold.
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16
With a thin, sharp knife dipped in hot water, slice the cheesecake.
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17
Place the slices in the center of the salads.
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18
Lightly drizzle the greens and top of the cheesecake with the Aioli.
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19
Top each cheesecake with 1 teaspoon of the chopped tomatoes and serve.
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20
With the back of a knife, crush the garlic.
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21
Gradually work the salt into the crushed garlic to make a paste.
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22
Place in a bowl.
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23
Whisk the eggs and lemon juice with the garlic paste and incorporate.
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24
Add the cayenne.
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25
Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies.
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26
Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.
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27
Keep refrigerated until ready to use.
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28
(Use within 24 hours.)
