I use the cheapest, thinnest bacon I can put my hands on. I have tried precooked bacon, but that’s too pricey for my liking.
Cream cheese seems better suited for the smoker, but I do not like plain cream cheese. Try some with sun dried tomatoes and basil. That seems to bring it up a notch
The bacon doesn’t get really crisp unless you pop them under the oven broiler a few minutes. Otherwise it’s a bit chewy, doable but chewy
I have not tried splitting them in half; I always use a popper stand
The only wrong way is to not try anything at all