Bacon is meat candy.

[RStar]

This may take some experimenting, but I would take a regular cheesecake recipe and do the following:

Render out 0.5 Kg bacon (that's metric for about a pound). Save the fat, crumble half of the chilled bacon until fine in a food prcessor. Eat the other half while warm

Run the warm (not hot) bacon fat through cheese cloth to clarify it. Add some to the recipe for the cheesecake, replacing some of the fat in the recipe (butter or cream cheese). I would guess 1/3 to 1/2 cup- but not sure.

Add some of the fine bacon crumbles to the graham cracker crust recipe.

For the cream garnish, take a butter cream recipe, add cold bacon fat in place of half of the butter, and add bouron to taste (use I'd start with about a tablespoon).