Maple Bacon Cheesecake

Directions:

For the cheesecake:

Preheat oven to 300 degrees F

Prepare 9-inch spring-form pan by wrapping outside of pan tightly with 3 layers of heavy-duty foil. Using paddle attachment on an electric mixer, beat cream cheese, mascarpone, sour cream, and sugar until smooth. Add maple syrup, vanilla extract, and salt. Add eggs and egg yolks, one at a time, beating until incorporated after each addition; use a spatula to scrape down the sides of the bowl in between additions. Pour batter into prepared spring-form pan. Place pan into large roasting pan; add enough hot water to roasting pan to come halfway up sides of spring-form pan.

Bake cheesecake until set, but center moves very slightly when pan is gently shaken, about 2 hours. Turn off oven and crack oven door open to allow cheesecake to cool, about 1 hour. Remove cake from oven and from roasting pan; cool 1 more hour at room temperature. Refrigerate uncovered overnight. Can be prepared 4 days ahead. Cover and keep refrigerated.

For the topping:

In a medium saucepan, melt the butter and brown sugar; bring to a boil. Add the maple syrup bring to a boil again. Add the cream and stir until totally incorporated, add the vanilla, bacon and nuts. Cool topping and pour over the cooled cheesecake; refrigerate overnight.