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1
Preheat the oven to 350 degrees F.
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2
For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed.
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3
Work the butter into the mix until crumbly.
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4
Press uniformly into 1 large or 6 mini springform pans.
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5
Bake for 5 minutes.
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6
For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy.
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7
Add the sour cream and mix well.
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8
Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg.
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9
Add the maple syrup and extract.
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10
Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust.
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11
Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan).
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12
After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
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13
For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl.
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14
Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top.
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15
Be careful to not overfill the pan.
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16
Bake for an additional 5 minutes.
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17
Carefully remove from the oven and cool in the refrigerator until set.
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18
For the candied bacon garnish: Cook the bacon until crispy and place on a rack.
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19
Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon.
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20
Broil the bacon for 1 minute on each side.
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21
Crack more pepper over the bacon and cool until set.
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22
Garnish the cheesecake with the candied bacon.
