Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray. Wrap the pan in heavy-duty aluminum foil to prevent water from seeping in.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until you have a sandy texture.

Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes and allow to cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla, bourbon, and heavy cream until fully combined.

Gently fold in half of the crumbled bacon.

Pour the cheesecake batter over the cooled crust and smooth out the top.

Place the springform pan into a larger pan filled with hot water, ensuring the water reaches halfway up the sides.

Bake for 1 hour to 1 hour and 15 minutes until the center is mostly set but still has a slight jiggle.

Turn off the oven and allow to cool inside for an hour.

Remove the cheesecake from the water bath, cover it, and refrigerate for at least 4 hours or overnight.

In a saucepan over medium heat, combine 1 cup of sugar and 1/4 cup of water. Stir until the sugar dissolves.

Allow it to boil without stirring until it turns amber-colored, about 10 minutes.

Remove from heat and whisk in the butter, heavy cream, bourbon, and salt until smooth. Let cool slightly.

Drizzle the chilled cheesecake with bourbon caramel sauce, topping with additional crumbled bacon and a sprinkle of sea salt.

Slice and serve.