0.5 teaspoon cracked pepper fresh black plus more to season
0.5 cup cup heavy whipping cream sour
8 ounces cup heavy whipping cream sour
0.3 cup sugar
0.5 cup sugar
1 tablespoon vanilla extract
1 box vanilla wafers such as nilla
Equipment
food processor
bowl
frying pan
oven
hand mixer
stand mixer
springform pan
pastry brush
Directions
Preheat the oven to 350 degrees F.
For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans.
Bake for 5 minutes.
For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy.
Add the sour cream and mix well.
Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg.
Add the maple syrup and extract.
Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust.
Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan.
Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
For the candied bacon garnish: Cook the bacon until crispy and place on a rack.
Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set.
