Peanut Butter and Banana Cheesecake with Candied Bacon

To prepare the cheesecake, preheat oven to 350°. 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.

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. 

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.

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. 

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 350° 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.

To prepare the topping, preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.

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 350° for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop. 

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.