Maple Bacon Cheesecakes

For the Crust

1. Preheat oven to 325°F.
2. Place chips, graham crackers and brown sugar into a food processor and pulse until fine crumbs are formed.
3. Place crumbs into a small bowl and drizzle with melted butter and stir to combine.
4. Evenly distribute the crumbs between your oven-safe serving dishes or jars and press down gently to form a crust layer in the bottom of your serving dishes.
5. Bake in preheated oven for 7 minutes. Carefully remove dishes to a cooling rack to cool while you prepare the cheesecake filling.

For the Cheesecake

1. Begin to boil a kettle of water for the water bath.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the cream cheese and sugar on medium speed for 2 minutes.
3. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
4. Add heavy cream and maple extract and mix until smooth.
5. Pour batter into prepared oven-safe serving dishes or jars until about ¾ of the way full.
6. Place serving dishes or jars into a 9x9-inch pan with high sides. Carefully pour boiling water into the pan until the water is halfway up the sides of the dishes or jars.
7. Bake in preheated oven for 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it. If the cheesecakes start to brown, lay a piece of foil over them while baking.
8. Carefully remove the cheesecakes from the water bath and place on a cooling rack to cool completely.
9. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours.
10. Just before serving, top them with whipped cream and candied bacon if desired.