Fry the bacon in a pan until browned. Remove from pan and place on a paper towel lined plate. Allow the grease to drain and then chop the bacon. Set aside.

In a large bowl combine the cream cheese, cheddar cheese, jalapenos, garlic cloves, Worcestershire sauce, pepper, and salt. Mix well until combined. Set aside.

Place one sleeve of Town House Crackers in a plastic baggie. Pound with your fist or a crab mallet until the crackers are reduced to crumbs.

Place the cracker crumbs in a shallow dish.

Divide the cheese ball mixture in half. Roll each half into a ball. Roll each ball in the cracker crumbs coating it completely.

Wrap the cheese balls in plastic wrap and refrigerate for at least 3 hours.