Mini Bacon Cheesecakes

I got this yummy recipe idea from the May 2012 Food Network Magazine. I just improvised a little, but they are fabulous, and what a cool take on a savory cheesecake. Here ya go: 1 package of frozen mini tart shells. I had 18, but there was enough batter for at least 24 tart shells. Bake the shells first and according to the package or you will be sol. :) Cook 4 pieces of bacon.  Batter: 1 package of Philly cream cheese, 2 eggs, 2 slices of bacon cooked and chopped  up, 1/8 cup of sugar 1 tbsp. of all-purpose flour.  Cream all of the above batter ingredients together, but add only 2 slices of chopped bacon to the batter reserving two for garnish.  Once the shells are nice and toasty brown, put about a tablespoon of batter into each shell and bake at 375 for about 15-20 minutes until the batter is set. Then garnish with the other two pieces of chopped bacon. Cool and put into the fridge for a couple of hours.  Finally take pictures of everyone's faces when they eat these magnificent appies and send their photos to a weird magazine....