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Preheat oven to 350F.
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Mix graham cracker crumbs and butter together in a small bowl.
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Press down cracker mixture into the bottom of a 9" springform pan.
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Place pan in fridge until filling is completed.
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In a stand mixer combine cream cheese and sour cream and beat until fully mixed.
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Add maple syrup, vanilla, sugar, and mix until thoroughly combined.
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Add each egg 1 at a time mixing until combined after each one.
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Add crumbled bacon and mix until fully combined.
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Once filling is fully mixed pour on top of the graham cracker base.
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Place springform pan on top of a cookie sheet to help prevent breaking.
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Bake for 65-75 minutes until the top is beginning to crack and edges are pulling away from the sides.
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Let cool to room temperature and then place in the fridge uncovered for 4 hours or more.
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Serve with crumbled bacon garnish.