1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.

FOR THE CRUST:

1. Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until browned. Pour off the bacon fat and set aside. Sprinkle the sugar over the bacon and cook, stirring, until the bacon is crisp, about 3 minutes. Transfer to a resealable container and set aside.
2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter along with 1 tablespoon of bacon fat and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

FOR THE FILLING:

1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the maple syrup, salt, cinnamon, and flour and beat until smooth. Add the extracts and egg and beat until just combined. Divide the mixture among each cavity.

2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.

FOR THE TOPPING:

1. Once chilled, whisk together the powdered sugar, maple syrup, and maple extract until smooth. Drizzle each cheesecake with the glaze. Top with the reserved candied bacon. Serve.