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1
Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners.
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2
Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes.
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3
Pour off the drippings and reserve.
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4
Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes.
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5
Transfer the candied bacon to a plate; set aside until ready to use.
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6
Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground.
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7
Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner.
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8
Bake until the crust is set, about 12 minutes.
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9
Let cool in the pan on a rack.
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10
Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes.
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11
Add the flour and egg and mix until just incorporated, scraping down the bowl as needed.
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12
Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes.
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13
Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours.
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14
Top each cheesecake with a piece of candied bacon.
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15
Photograph by Con Poulos
