Preheat oven to 160C (325F) and grease a 20cm springform pan.

Combine crumbled feta, panko breadcrumbs, and melted butter in a bowl; press firmly into the base of the prepared pan.

In a large mixing bowl, beat softened cream cheese until smooth, then whisk in sour cream, garlic, and thyme.

Incorporate eggs one at a time, mixing on low speed until just combined to avoid incorporating too much air.

Gently fold the cooked bacon and sautéed mushrooms into the cheese mixture.

Pour the filling over the prepared crust and smooth the surface with a spatula.

Bake for 45 to 50 minutes until the edges are set but the center remains slightly jiggly.

Allow the cheesecake to cool at room temperature for one hour before refrigerating for at least 4 hours to set fully.