Ingredients 1 1/2 pounds cream cheese 1 cup granulated sugar 2 eggs 2tsp vanilla 1 pound Kunzler thick sliced bacon 1/2 cup chopped pecans 4 shortbread cookies 2 egg whites 4 tablespoon brown sugar melted chocolate for drizzling
- Crust – Put 1/2 of the pecans in a food processor and pulse 6 times. Add shortbread cookies and pulse until crumbly. Add 1/2 bacon and pulse. Press into the bottom of a 9 inch spring-form pan.
- Topping – Chop pecans finely, mix with leftover bacon and put on parchment paper. Whip egg whites until frothy, add brown sugar and pour over top of the bacon / pecan mixture. Bake in 250 degree oven for 10 minutes, allow to cool.
- Cake – Beat cream cheese with 1 cup sugar until mixed. Add the eggs, vanilla and lemon juice and beat until smooth. Pour over crust and bake at 350 degrees for 45 minutes, or until set. Chill in refrigerator. After cool, crumble topping over cheesecake and drizzle with chocolate.