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1
Line the bottom and sides of a 9-inch springform pan with 3-inch tall sides with parchment paper or foil and coat with nonstick spray.
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2
In a skillet over medium heat, melt the butter, than add in the brown sugar; stir until dissolved.
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3
Add in the apples; stir to coat them with the sugar mixture.
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4
Add in the lemon juice, cinnamon, and nutmeg; continue to cook, stirring a few times, for 4-5 minutes (the apples will have retained their crispness but should have absorbed some of the sauce).
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5
Pour the apples and sauce into the prepared pan and arrange in a decorative pattern.
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6
Sprinkle the bacon evenly over the apples; set aside.
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7
Preheat oven to 350u00b0.
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8
In the bowl of an electric mixer, beat the cream cheese until smooth; add in eggs, one at a time, beating until light and fluffy.
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9
Stir in the cheddar and hot sauce.
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10
Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
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11
Bake about 45 minutes or until a skewer inserted into the middle comes out clean.
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12
Leave the cheesecake in the oven with the door ajar for another 30 minutes (to help prevent cracks from developing).
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13
Remove the cheesecake from the oven and let cool on a rack for another 30-45 minutes.
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14
Place a large serving plate over the pan, invert, and remove the pan from the cheesecake.
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15
Peel away the parchment; **at this point, you can let the cheesecake cool completely, cover with plastic wrap, and refrigerate for up to 2 days; bring to room temperature before serving.
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16
Serve at room temperature with crackers or bread.
