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1
To prepare the cheesecake, preheat oven to 350u00b0. Lightly coat the inside of a 9-inch springform pan with baking spray; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.
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2
To prepare the crust, place the graham crackers in the bowl of a food processor; pulse until crumbs form. Add melted butter, brown sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of the springform pan.
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3
To prepare the peanut butter layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until combined and fluffy. Add the peanut butter, vanilla, and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Pour the peanut butter mixture into the prepared crust in pan; refrigerate 15 minutes.
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4
To prepare the banana layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until combined and fluffy. Add the vanilla and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Place the bananas, lemon juice, and egg yolk in the bowl of a food processor; process until smooth. Mix banana mixture into cream cheese mixture until combined.
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5
Spoon the banana-cream cheese mixture over peanut butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to the oven; bake at 350u00b0 for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours.
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6
To prepare the topping, preheat oven to 375u00b0. Line a rimmed baking sheet with aluminum foil or parchment paper.
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7
Gently press brown sugar onto one side of each of the bacon strips, dispersing sugar evenly across all of the bacon. Arrange the bacon strips in a single layer on a wire rack placed on top of the parchment-lined baking sheet. Bake at 350u00b0 for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop.
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8
Combine the caramel sauce and peanut butter in a glass measuring cup; microwave 45-60 seconds or until warm and fluid; stir mixture with a fork until until smooth. Gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Pour the caramel sauce evenly over top of cheesecake; sprinkle evenly with chopped candied bacon and flake salt.
