savory meatloaf cheesecake

I saw a recipe of a Nacho Cheesecake on the Food Network website, along with a video by Sorted, a YouTube channel, about said cheesecake. They're two different recipes though. These were the inspirations for my savory meatloaf cheesecake. Because I wanted cheesecake for dinner, that's why!

But this recipe is by far, the one that is the most time consuming of all the recipes I have made- it took me almost 24 hours before I had a finished product.

Here are the reasons I used the cream cheese flavors I did in my recipe:

Chive and Onion: In most of my meatloaf recipes, I have onions in them.
Bacon: People(when I say people, I mean most people who make meatloaf videos to post on YouTube and the Internet in general) love to top their meatloaf with bacon for some reason. I don't.
Garden Vegetable: I love having a traditional meatloaf with some carrots on the side, which this flavor has. But it also has bell peppers, which I hate but people love to put them into whatever meatloaf they're making. I didn't taste any bell peppers in the finished product, which was good.

You will need:

For the cooking vessels:

A 9-inch pie pan
A baking sheet or cookie tray
A large bowl
A medium bowl
A small bowl
Nonstick cooking spray

For the crust:

1 3/4 cups of breadcrumbs of your choice
1/3 cups of melted butter

For the cheesecake:

3 8-ounce cartons of cream cheese(I used 1 Chive & Onion carton, 1 Bacon carton, and 1 Garden Vegetable carton; see notes about the flavors above)
2 tbsp. of all purpose flour
1/2 cup of honey BBQ mustard sauce(I didn't have regular honey mustard so this had to do; it imparts a spicy BBQ flavor to the cheesecake- and it's common for people to put honey and/or BBQ sauce in their meatloaf)
Some paprika
Some cayenne pepper
Some black pepper
Some salt
4 beaten and whisked eggs
7 chopped, cooked baby carrots
8-9 ounces of browned ground beef

For the topping:

1 cup of tomato sauce
1 cup of full-fat sour cream
Some Worcestershire sauce
Some ketchup
Some light brown sugar

1. Mix the melted butter and breadcrumbs in a large bowl to form a crust.
2. Spray the pie pan with nonstick cooking spray, including the edges.
3. Pour the crust into the pie pan. Smooth the crust out with the back of a large spoon. Set pie pan aside for now.
4. In a large bowl, add the cream cheeses, honey mustard BBQ sauce, paprika, cayenne pepper, salt, and black pepper. The cream cheeses will be hard to take out of the cartons, even if you leave them out for 10 minutes at room temperature, like I did.
5. Mix all the ingredients in the large bowl together. Use an electric mixer for this step if you have one. I didn't have one so I had to use "elbow grease".
6. Add the beaten and whisked eggs, carrots, and ground beef to the large bowl.
7. Mix all the ingredients in the large bowl together again. It will be easier to mix manually because of the eggs, but you still need to put a little "elbow grease" into the mixing.
8. Pour the cheesecake mixture on top of the crust. Smooth the cheesecake layer out with the back of a spoon.
9. Bake in a 325 degree Fahrenheit oven for 50-60 minutes.

While the cheesecake is baking, make the topping:

1. Put all topping ingredients in a medium bowl and then mix until you get a creamy, orange sauce.

10. After the 50-60 minutes, take the cheesecake out of the oven but don't shut the oven off yet.
11. Pour the orange topping on top of the cheesecake. Make sure the topping covers the entire cheesecake.
12. Put the cheesecake back in the oven for 10 more minutes.
13. After the 10 minutes is up, take the cheesecake out of the oven. Shut the oven off.
14. Let the cheesecake rest at room temperature for 70 minutes.
15. After the 70 minutes, place the cheesecake in a refrigerator to let it set overnight.
16. Bon appetit!