Preheat oven to 350 degrees. Grease a 9 inch springform pan.

Mix the graham cracker crumbs with the melted butter. Press into the bottom of your springform pan. In a large bowl, beat cream cheese with sugar until smooth. Blend in heavy cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Don't over mix! Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for at least 90 minutes (this helps to prevent cracking).

In a medium saucepan, combine the brown sugar with the butter for the topping. Cook on low, stirring often, until the sugar has dissolved. Bring to a boil. Mix in the heavy cream, maple syrup, chopped pecans, & crumbled bacon. Cook for about 30 seconds, then remove from the heat. Pour over the cheesecake, & then refrigerate until the topping is set.

Store in the refrigerator. Best left at room temperature for 30 minutes before serving.