Chocolate Covered Cheesecake Balls with Pig Candy Bacon

1. Crumble a store-bought or homemade cheesecake into a bowl.
2. Use a cookie scoop to portion out balls of cheesecake and freeze them solid for 4 hours or even overnight.
3. While the cheesecake balls are freezing, prepare the pig candy: Place slices of bacon on a mesh bakers rack. Slather with maple syrup and sprinkle on Traeger pork and poultry rub.
4. Smoke the bacon at 250F low and slow until just crispy, approximately 1.5-2 hours.
5. Remove the bacon from the mesh racks and cool on parchment paper.
6. Melt your favorite chocolate (e.g., 2 - 12oz bags of semi-sweet chocolate chips for a 24oz cheesecake) over a simmering pot of water.
7. Dip the frozen cheesecake balls into the melted chocolate, shake off the excess, and place on a tray lined with silicone or parchment paper. Refrigerate for 10-15 minutes uncovered until the chocolate hardens.
8. Cut the pig candy into 2-inch portions.
9. Place a dab of melted chocolate on top of each cheesecake ball and press a piece of pig candy into the chocolate. Sprinkle on powdered sugar.
10. Refrigerate until serving. These can be done a few days in advance.