Prep Time:  20 minutes

Cook Time:  1 hour 20 minutes

Yield:  12 pieces

By Chef Dana Herbert

Ingredients

• 6 pieces of bacon crumbled
• 6 eggs
• 1 container caramel apple dip
• 3 lb cream cheese
• 2 cups sugar
• ¼ cup peanut butter
• ½ cup melted chocolate
• 1 tbsp vanilla extract
• 1 tsp almond extract

Crust

• 2 cups graham cracker
• ½ cup sugar
• 1 stick butter

Directions

1.  Pre heat oven to 350 degrees.
2.  Combine the 2 cups graham cracker crumbs, ½ cup sugar, and melted butter and mix thoroughly. Pour mixture in the bottom of a 10 inch spring form pan and pat firmly and evenly in the bottom. I generally like to wrap my spring form pans at the bottom with aluminum foil to ensure they will not leak.
3.  In a food processor, blend the cream cheese, 2 cups sugar, vanilla and almond extract, and peanut butter until smooth. Add the eggs one at a time.
4.  Once combined, Add the melted chocolate until well incorporated. Pour the cheesecake batter into the spring form pan. Place the pan in another larger pan. You want to create a water bath so that your cheesecake will bake slowly and evenly. Fill the larger pan with water and bake for 1 hour and 20 minutes until done.
5.  One finished, allow the cheesecake to cool and put in the refrigerator. Once chilled and unmolded top with caramel and bacon bits.

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