Preheat your oven to 350 degrees/F and prepare a 9x13 baking dish by spraying generously with non-stick spray and line with parchment paper. Be sure to leave 1-2 inches of extra on each side to make it easier to remove the bars later.

In a stand mixer equipped with a paddle attachment, combine the flour, brown sugar, salt, and butter until combined. Press evenly into prepared dish and bake for 15-20 minutes until golden brown.

In a stand mixer equipped with a paddle attachment (or using a hand mixer) cream the cream cheese and sugar until smooth. Add the eggs and vanilla and mix until just combined. Pour evenly over the crust.

In a medium bowl, stir together the apples, sugar, cinnamon, nutmeg, and lemon juice until the apples are coated. Spoon the mixture evenly over the cheesecake filling.

Combine the flour, brown sugar, cooking oats, cinnamon, and butter into a medium bowl. I found it was easier to use my hands to help everything combine better.

Once combined, sprinkle the crumble over top the apples and slightly press to form a crust on top.

Bake for 30-35 minutes or until the filling is set. Remove from oven and cool on a wire rack until room temperature then transfer to the refrigerator to chill for at least 2 hours to overnight.

Once you are ready to serve, drizzle with caramel topping and cut into bars.

Store any left overs in an airtight container in the refrigerator for up to three days.