Categories: Appetizers 
      Yield: 12 servings 
  
    2/3 c  Stone-ground wheat cracker 
           - crumbs 
    1/3 c  Walnuts, finely chopped 
      2 tb Butter, softened 
      8 sl Bacon 
    1/2 c  Onion, chopped 
      1 tb Bacon drippings 
     24 oz Cream cheese, softened 
      3    Eggs, beaten 
    1/2 ts Cayenne Pepper 
    1/4 ts Garlic powder 
           Parsley sprig 
           Shredded carrot 
           Carrot Curl 
  
  Combine cracker crumbs, walnuts & butter until well blended. Press crumbs 
  evenly on bottom of springform pan. Bake in pre-heated 350ÜF oven 10 
  minutes.  Cool on rack. Fry bacon until crisp, then crumble. Saute onion in 
  drippings until tender and set aside.  Beat cream cheese. Gradually add 
  eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. 
  Spoon mixture into pan.  Spread level.  Bake 45 to 60 minutes or until 
  cheesecake is almost set and cracks on top. Cool completely. Store in 
  refrigerator covered with plastic wrap.  Just before serving at room temp., 
  remove sides of pan.  Garnish with circle of shredded carrot to edge. Place 
  carrot curl in center with sprig of parsley. Serve with crackers or carrot 
  slices.