Maple Bacon Tiramisu Cheesecake Bars

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (84g) unsalted butter, melted

Filling:

• 12 ounces (340g) cream cheese, softened
• 1/2 cup (115g) granulated sugar
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1/2 cup (120g) sour cream
• 1/4 cup (30g) maple syrup
• 6 slices cooked bacon, crumbled
• 1 tablespoon instant espresso powder

Tiramisu:

• 12-16 ladyfingers
• 1 cup (240ml) strong brewed coffee
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar

Instructions

1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter until well combined. Press the mixture into the prepared pan.
3. Bake the crust for 10-12 minutes or until lightly browned. Let it cool completely.

Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
2. Beat in the eggs, one at a time, followed by the vanilla extract.
3. Stir in the sour cream, maple syrup, crumbled bacon, and espresso powder.

Tiramisu Layer

1. In a separate bowl, whisk together the coffee, cocoa powder, and sugar.
2. Dip each ladyfinger into the coffee mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
3. In the prepared pan, create a layer of ladyfingers. You may need to trim them to fit.
4. Pour half of the cheesecake filling over the ladyfingers.

Assembly

1. Repeat the layers: ladyfingers, then the remaining cheesecake filling.
2. Refrigerate the bars for at least 4 hours or overnight.
3. Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes before serving.

Note: These bars will be quite rich, so consider cutting them into smaller squares to serve.