Chocolate Bacon Stout Cheesecake
Coffee or Chocolate Stouts work great
Cream Cheese packages
or 1 tbsp espresso powder
Beer Candied Bacon
Place oven rack in the middle position, on the rack below place a baking dish filled with water.
Pre-heat oven to 350 degrees
In a food processor or blender add graham crackers, pretzels and sugar and process until it reaches a crumby consistency.
Slowly stream in the melted butter and process until you have a texture like wet sand.
Spray the inside of a 9″ spring form pan with cooking spray.
Pour the processed crumbs into the pan and press into the bottom of the pan with a fork or something heavy until you have a well compacted flat surface.
In a pot over medium-high heat, pour the beer and dark chocolate.
Stir until melted then remove from heat and allow to cool.
In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese and sugar together until smooth.
One at a time add in the eggs, scraping the bottom of the bowl between additions.
Pour the cooled chocolate into the mixer and beat until well combined.
Add in flour, cocoa powder, espresso and bacon. Stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place in the oven on the rack directly over the pan of water.
Bake the cheesecake until the center no longer jiggles about 45 to 60 minutes (or more!) depending on your oven.
Allow cheesecake to cool completely before removing from the spring form pan.
Sprinkle crumbled bacon on top.
Refrigerate before serving.
Its okay if the top cracks a bit when it is baking.