For seven years now, I have celebrated a holiday of my own devising: Baco de Mayo. It is the annual holiday celebrating all things bacon. Every year my ever-expanding circle of bacon devotees gather together, cook something on the order of fifty pounds of bacon, celebrate, etc.
Every year has been a step up from the last. We've smoked our own bacon, with some minor setbacks:

We make soap from the fat,
Fight Club style (last year's was tea-tree oil scented).
And we make things that should never be made with bacon:
Bacon stir-fried in cracked pepper and whisky.
Bacon oatmeal cookies.
Maple syrup ice cream with bacon bits.
Bacon foster.
Bacon shwarma.
Beer battered deep fried bacon.
But this year I have conceived something so bacony, so awesome, that I must step back and exclaim:
VAE, PUTO DEUS FIO.
Behold: DEEP FRIED SCOTCH BACON CHEESECAKE.
Step 1: make a maple cheesecake with bits of bacon in suspension, with a caramelized coating of bacon bits on the top, akin to a fruit cheesecake.
Step 2: chill this cheesecake to near freezing.
Step 3: dip the cheesecake in beer batter, the thicker the better.
Step 4: roll the battered cheesecake in a "crumb-coat" of crispy bacon bits
Step 5: DEEP FRY.
Serve with ice cream, defibrilliator
And for those who are so inclined:
