Start by dicing the jalapenos into small, fine pieces. For a milder cheese ball, remove the seeds and membranes before dicing. If you prefer more heat, leave them intact.

In a medium-sized mixing bowl, combine the cream cheese, sour cream, and garlic powder. Use an electric mixer on low speed (or a silicone spatula) to blend the ingredients until the mixture is smooth and creamy.

Stir in the shredded sharp cheddar cheese, crumbled bacon pieces, and diced jalapeños. Mix thoroughly to ensure all ingredients are evenly distributed.

Using your hands (gloves are recommended for easier handling), form the mixture into a ball shape. Place the cheese ball onto a sheet of parchment paper to keep it from sticking to your surface.

Transfer the cheese ball to the refrigerator and chill it for about 15 minutes. This step helps it firm up slightly, making it easier to coat.

In a small bowl, combine the remaining shredded cheddar cheese, bacon pieces, and diced jalapeños. This will be the outer coating for the cheese ball.

Remove the cheese ball from the refrigerator. Using a gloved hand, gently press the prepared coating mixture onto the surface of the cheese ball. Be sure to cover the entire ball evenly, including the top, sides, and bottom, for a visually appealing and flavorful finish.

Place the coated cheese ball back in the refrigerator and chill for at least one hour. This allows the flavors to meld and the cheese ball to firm up to the perfect consistency.

When ready to serve, transfer the cheese ball to a serving platter. Pair it with crackers, pretzels, vegetable sticks, or any of your favorite dippers.