Peanut Butter and Banana Cheesecake with Candied Bacon

This is a royal pie.
To make the cheesecake, preheat the oven to 350 degrees. Lightly coat the inside of a 9-inch baking dish with baking spray; wrap the bottom of the pan with a layer of alumni foil and place on a side-lined baking sheet.To make the cake, place the Graham crackers in the bowl of a food processor; beat until crumbs form. Add the melted butter, brown sugar, and salt to a food processor; beat until smooth. Spread the crumble mixture evenly over the bottom of the springy mold and lift it up slightly on the sides.To make the peanut butter layer, beat the cream cheese in a medium bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until smooth. Add the peanut butter, vanilla, and salt; mix on medium speed until smooth. Add the eggs one at a time, stirring until smooth. Pour the peanut butter mixture over the prepared baking dish; refrigerate for 15 minutes.To make the banana layer, beat the cream cheese in a medium bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until smooth. Add vanilla and salt; mix on medium speed until smooth. Add the eggs one at a time, stirring until smooth. Put the bananas, lemon juice, and egg yolk in the bowl of a food processor; beat until smooth. Combine banana mixture with cream cheese mixture until smooth.Place the banana-cream-cheese mixture on a baking sheet on top of the peanut butter mixture; smooth the surface with a rubber spatula. Transfer the springform pan to the oven; bake at 350 ° C for 45-55 minutes or until the center is almost set. Cool completely in a griddle pan on a wire rack. Cover and refrigerate for 8 hours.To prepare the filling, preheat the oven to 375 degrees. Line a baking tray with aluminum foil or parchment paper.Gently sprinkle brown sugar on one side of each bacon strip, spreading the sugar evenly over the bacon. Arrange the bacon strips in a single layer on a wire rack on top of a parchment-lined baking tray. Bake at 350 ° C for 30-45 minutes or until the bacon is cooked through. Allow to cool completely; once cool, coarsely chop.Combine the caramel sauce and peanut butter in a glass measuring cup; microwave for 45-60 seconds or until the mixture is warm and runny; stir the mixture with a fork until smooth. Carefully run the knife around the edge of the cheesecake so that it does not come off the mold. Remove the sides from the springy mold. Drizzle the caramel sauce evenly over the cheesecake; sprinkle evenly with sliced candied bacon and salt.