1Heat oven to 375. Remove cream cheese from fridge to soften. Mix graham crumbs, melted butter and crisp bacon bits. Press firmly into the bottom of a parchment lined 9" spring-form pan. Bake for 10 minutes or until browned at the edges. Remove and allow to cool.
2Add the Blue Moon and sugar to a small skillet and bring to a low boil. Stir lightly and occasionally until a thickened slightly syrupy texture is achieved. Approximately 45 minutes. Put in a bowl to cool.
3Add the Pale moon and maple to a saucepan and set to a low simmer. Simmer approximately one hour, stirring gently and occasionally until slightly thickened. Remove from heat, allow to cool, and put in squeeze bottle for garnish.
4Beat cream cheese extremely well. Add 2/3 C cooled Blue Moon sauce, sour cream, lemon juice, lemon zest and mix. Fold in 2 C whip cream. Smooth into cooled pan with graham crust.
5Refrigerate overnight to set. If less filling is desired the filling can be halved and still make a great dessert. I went Mile High for mine!
6Garnish with Pale Moon sauce for a more pronounced Moon flavor and serve as cold as possible.