Pumpkin Maple Bacon Cheesecake

• 1/2 pound bacon, chopped
• 1 tablespoon maple syrup
• 1 3/4 cup amaretti cookies or almond biscotti
• 3 tablespoon light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted butter
• three 8-ounce packages cream cheese, at room temperature
• one 15-ounce can puréed pumpkin
• 3 eggs, plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cup sugar
• 1 tablespoon pumpkin pie spice
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 teaspoon confectioners' sugar
• 1 tablespoon nutmeg

1. Cook maple syrup and bacon in a heavy-bottomed sauce pan on medium heat until crisp, about 8-9 minutes. Drain and let cool.
2. Pulse cookies, sugar, cinnamon, and ½ of the cooked bacon crumbles in a food processor. Press flat into a 9-inch springform pan. Set aside.
3. Beat cream cheese until smooth. Add pumpkin purée, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust.
5. Beat the cream, sugar, and nutmeg using an electric hand mixer until soft peaks form, about 5-6 minutes.
6. Top with whipped cream and crumbled bacon.