Mini Bacon Cheesecakes

Directions

1. 1
   Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners.
2. 2
   Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes.
3. 3
   Pour off the drippings and reserve.
4. 4
   Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes.
5. 5
   Transfer the candied bacon to a plate; set aside until ready to use.
6. 6
   Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground.
7. 7
   Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner.
8. 8
   Bake until the crust is set, about 12 minutes.
9. 9
   Let cool in the pan on a rack.
10. 10
    Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes.
11. 11
    Add the flour and egg and mix until just incorporated, scraping down the bowl as needed.
12. 12
    Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes.
13. 13
    Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours.
14. 14
    Top each cheesecake with a piece of candied bacon.
15. 15
    Photograph by Con Poulos