Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 35C8F oven 1 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 6 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
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