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Make the beer-candied bacon first. Preheat oven to 400°F. Combine brown sugar and oatmeal stout in a small bowl, whisking well to form a thick syrup. Set aside.
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Place a wire cooling rack on top of a foil-lined baking sheet. Place the bacon pieces on top of the rack, overlapping if necessary. Sprinkle a little brown sugar on top. Place in oven and cook for 10 minutes.
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Remove from oven and brush one side of the bacon with the syrup. Flip, and coat the other side with the syrup, as well. Return to the oven and cook for 5 minutes. Remove from the oven, and repeat the process another time or two, until bacon is crispy.
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Make the cheesecake filling. In a pot over medium high heat, add the chocolate stout and the chocolate, stir until melted and remove from heat. Allow to cool.
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In a bowl for a stand mixer (fitted with a paddle attachment), add the cream cheese and sugar. Mix until smooth. One at a time, add the eggs, scraping the bottom of the bowl between additions.
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Pour the cooled chocolate into the mixer and beat until well combined. Lift the head of the mixer and add flour, cocoa powder, cinnamon, and bacon over the batter. Stir on low speed until just combined. Pour the batter into the pan over the crust.
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Place the pan in the oven in the middle position. Place a baking dish filled with water on the rack below the cheesecake.
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Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45 minutes. Remove from the oven. Cheesecake will continue to set as it cools.
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Warm the hot fudge sauce so that it is pourable. Then carefully pour onto the center of the cheesecake. Allow to sit and solidify for 15 minutes.
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Top with chopped bacon. Pipe a border of whipped cream around the edge of the cheesecake. Chill and serve cold.
