Step 1: Make Candied Bacon
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay bacon flat, sprinkle with brown sugar, drizzle with maple syrup, and bake for 20–25 minutes, turning halfway. Let cool completely, then chop finely.

Step 2: Prepare the Crust
Reduce oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, brown sugar, butter, and salt. Mix until sandy.
Press firmly into the springform pan and bake for 10 minutes. Let cool.

Step 3: Prepare Cheesecake Filling
Beat cream cheese for 2–3 minutes until smooth. Add sugar and beat until fluffy.
Mix in sour cream, vanilla, and flour. Add eggs one by one, mixing gently.
Fold in heavy cream until silky.

Step 4: Assemble and Bake
Pour filling onto crust. Set the pan in a large roasting tray and fill with hot water halfway up the sides (water bath).
Bake 60–70 minutes, until edges are firm and center jiggles slightly.
Turn off oven, crack door, and cool inside for 1 hour.

Step 5: Make Caramel Sauce
In a saucepan over medium heat, melt sugar until amber. Add butter and whisk until combined.
Slowly pour in heavy cream; whisk continuously.
Remove from heat, stir in sea salt, and cool.

Step 6: Chill and Decorate
Cool cheesecake to room temperature, then refrigerate 4 hours or overnight.
Top with caramel sauce and candied bacon before serving.