Preheat & Line Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting.

Bake Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and cinnamon until evenly moistened. Press firmly into an even layer in the prepared pan. Bake for 10 minutes, then let cool slightly.

Beat Cheesecake: In a large mixing bowl using a hand mixer on medium speed, beat the softened cream cheese and sugar until creamy and completely lump-free. Beat in the eggs one at a time, followed by the sour cream and vanilla extract just until combined. Spread smoothly over the warm crust.

Toss Apples: In a small bowl, toss the finely diced apples with brown sugar, cinnamon, and nutmeg until coated. Spoon the apples evenly over the cheesecake batter.

Make Streusel: In another bowl, combine flour, rolled oats, and brown sugar. Cut in the cold butter cubes using a pastry blender or your fingertips until coarse, crumbly clusters form. Scatter the streusel evenly over the apple layer.

Bake: Bake at 350°F for 35 to 40 minutes, until the streusel is deep golden-brown and the cheesecake edges are set with a slight gentle wobble in the center.

Cool & Chill: Cool completely at room temperature for 1 hour, then cover and refrigerate for at least 3 hours (or overnight) to set firmly.

Slice & Drizzle: Use the parchment overhang to lift the slab onto a cutting board. Slice into 16 bars using a warm sharp knife, wiping the blade between cuts. Drizzle generously with warm salted caramel sauce and finish with a sprinkle of flaky sea salt!