Lay the bacon strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.
Meanwhile, combine the cream cheese, Cheddar, heavy cream, hot sauce, paprika and Worcestershire sauce in a large bowl with an electric mixer until the mixture is smooth and even. Scrape the mixture onto a serving platter and use clean hands to shape it into a football.
Chop the bacon and combine with the chopped pecans in a medium bowl. Press the bacon-and-pecan mixture into the cheeseball to cover completely.
Cut the slices of cheese into one long 3/4-inch thick strip and 5 to 8 small strips. Arrange the cheese strips on the cheese ball to look like the laces on a football.
Cover with plastic wrap and let chill for at least 2 hours before serving with crackers or bread.