Salted Caramel and Chocolate Cheesecake with Candied Bacon

Directions

1. Preheat oven to 350 degrees.
2. Combine the ingredients for the curst together in a bowl and mix well. The mixture should feel slightly damp.
3. Form the crust by packing ½ of the mixture on the walls of the pan, and then pack the remaining on the bottom. Set aside.
4. Combine the softened cream cheese, sour cream, sugar, vanilla and cornstarch in a mixer and mix on low until well combined and smooth.
5. Melt the chocolate in the microwave or over a double boiler until smooth. Add this to the cream cheese mixture and mix until smooth.
6. Add the egg and yolks, 1/3 at a time while mixing on low speed. Only mix until the eggs are just incorporated, do not over mix.
7. Pour the batter into the crusted pan.
8. Wrap the pan in foil and place in a larger roasting pan. Fill ½ up the side of the cheesecake with hot water, this is your water bath.
9. Place in the oven and cook for about an hour, or until the cheesecake is firm.
10. Turn the oven off and keep it closed for one hour.
11. Remove the cheesecake from the oven and allow to cool at room temp for ½ hour before placing it in the fridge to cool completely overnight. (leave the foil on)
12. The next day, to make the panna cotta, add ½ cup of sugar to a saucepot and place over medium low heat.
13. Cook the sugar until it is a rich brown color, swirling the pan often to avoid burning.
14. Very slowly and carefully, while mixing, add the 2 ½ cups of cream until it is all incorporated. Add the vanilla.
15. Stir together the gelatin and 1/3 Cup milk. Allow to bloom for 5 minutes.
16. Once bloomed, add the gelatin mixture to the caramel cream and bring to a boil. As soon as it boils, remove it from the heat and rest it at room temp for 7 minutes.
17. Pour the panna cotta mixture over the top of the cheesecake and place it back in the fridge to set. Allow a minimum of 6 hours for this.
18. Make the candied bacon. Preheat oven to 375 degrees.
19. Place the bacon on a rack lined tray and cook in the oven for 14 minutes.
20. Season the bacon generously on both sides with Apple Pie rub, and then place back in the oven until crispy.
21. Allow the bacon to cool completely and then break it into bite sized pieces.
22. Top the cheesecake with the candied bacon.
23. Finish it all of with a light sprinkle of flaked seas salt.
24. Enjoy!