mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 9 inch spring form pan.
Bake on the bottom rack until crisp and golden, 10-12 min.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
Add the vanilla, maple flavoring and maple syrup
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.
Pour the filling over crust, sprinkle on chopped bacon and barely blend
bake on the center rack until golden, about 1 hour.
When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
Turn the oven off and crack open the door and let the cake cool about 30 mins
melt the butter and brown sugar and bring to a boil
add the maple syrup and bring to a boil again
add the cream and stir until totally incorporated, add the vanilla, bacon and nuts
pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.