Cook the bacon first, then drain well.

In a large bowl, mix the softened cream cheese until smooth. Add ¾ of the bacon, all but two tablespoons each of the green onions and cheddar cheese, sour cream, pepper jack cheese, ranch seasoning, creole seasoning, parsley, garlic powder, oregano. Mix well using a hand mixer or a sturdy spoon, then taste and add the salt and pepper, as needed.

Shape into a ball, by using a spatula to scrape everything away from the sides of the bowl, then spray your hands with cooking spray and shape by hand.

On a shallow plate or cutting board, combine the chopped pecans with the remaining 2 tablespoons of green onions, cheddar cheese, and bacon.

Roll the cheese ball in the pecan mixture to cover on all sides. Wrap up in plastic wrap and store in the fridge for 1 hour to firm up a bit.

Unwrap the cheese ball and place on a plate with crackers, pretzels, veggie sticks, etc. to serve. It helps to let the cheese ball come up to room temperature a bit so it's easier to spread and to include a couple of spreading knives since the cheeseball is too firm to just dip crackers into it.