Step 1

Preheat the oven to 350

Step 2

mix all the crust ingredients and toss lightly with fork until well blended.

Step 3

Press firmly into the bottom of a 9 inch spring form pan.

Step 4

Bake on the bottom rack until crisp and golden, 10-12 min.

Step 5

Let cool.

Step 6

Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Step 7

Beat cheese and sugar on med until light and fluffy, about 30-60 sec.

Step 8

Add the vanilla, maple flavoring and maple syrup

Step 9

Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.

Step 10

Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.

Step 11

Pour the filling over crust, sprinkle on chopped bacon and barely blend

Step 12

bake on the center rack until golden, about 1 hour.

Step 13

When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.

Step 14

Turn the oven off and crack open the door and let the cake cool about 30 mins

Step 15

melt the butter and brown sugar and bring to a boil

Step 16

add the maple syrup and bring to a boil again

Step 17

add the cream and stir until totally incorporated, add the vanilla, bacon and nuts

Step 18

pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.