Jasmine's Maple Chocolate Cheesecake with Graham Cracker Bacon Crust

Sorry for the delay in posting this. I've been busy but I can't really think or what I have been busy with.

After hearing that there was BACON in Jasmine's crust, it was a no brainer that she would win for "Most Original". From what I remember, it wasn't terribly obvious that bacon was an ingredient in the crust. In my opinion, the bacon added nuttiness and smokiness.

This is Jasmine's first time competing with us and if this is just a glimpse of what she has to offer, then I am really excited to see what else she has up her sleeve for future competitions.

Recipe after the jump.

Maple Chocolate Cheesecake with Graham Cracker Bacon Crust

Pre-heat oven to 325. Set up water bath. Wrap 9” springform pan with heavy duty aluminum foil and place in a plastic roasting bag with the sides rolled down to prevent water from entering the pan and making your crust all soggy.

Bacon Crust (taken from http://baconconcentrate.blogspot.com/2009/04/daring-bakers-april-challenge-bacon.html) :

2 cups Low-Fat Graham Cracker Crumbs

2 Tbs. Butter, melted

2 Tbs. Sugar

1 tsp. Vanilla Extract

1/2 cup extra-crispy Bacon Crumbles

1/2 cup ground Almonds

Mix together the crust ingredients and press into the bottom of springform pan. (Use enough of the crust ingredients to make the crust 1/4 inch deep) Tap your crust with an empty drinking glass for an even texture. It should be fairly dry...the bacon will render some fat into the crust as it bakes, and anything else will result in the dreaded soggy-crust.

(Cheesecake recipes Frankensteined from a bunch of different sources that I’ve used over the years)
Chocolate cheesecake
1/2 cup sugar
1 1/4 (8-ounce) packages cream cheese, softened at room temperature
1.5 teaspoons vanilla extract
1.5 tablespoons all-purpose flour
2 eggs
1/2 cup sour cream
1/2 cup semisweet chocolate, melted & cooled slightly

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, vanilla extract and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Spray sides of springform pan with Pam. Pour in batter and set aside.

Maple Cheesecake
2 (8 ounce) packages cream cheese
1/2 cups grade B maple syrup
1/4 cup milk
2 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
1/8 cup all-purpose flour

In a large bowl, mix cream cheese with maple syrup until smooth. Mix in milk Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Mix in sour cream, vanilla and flour until smooth. Carefully spoon maple batter over the chocolate batter to ensure even layering and avoid marbling.

Place in water bath, bake for 1 hour. The cheesecake will look uncooked/unset, but will set up while resting in the oven. After 1 hour, turn off oven, run a sharp knife around the edges to separate cake from pan and return to the water bath in the oven. Let cheesecake rest in the oven for 2-3 hours. Then move to fridge and chill overnight.
Sour Cream topping
1 cup sour cream
Maple syrup to taste

Mix together. Topping should be just slightly sweet. Remove chilled cheesecake from springform. Spread sour cream mixture over top of cheesecake. Chill cheesecake in fridge for another 2-3 hours.

Garnish (optional)

Chocolate Maple syrup
½ cup semisweet chocolate chips, melted
½ cup grade B maple syrup

Mix together until smooth. Drizzle over cheesecake. Mixture will set up, so drizzle immediately after making.

Stabilized Whipped cream