Preheat the oven to 350 degrees. Grease and line a 9”x13” baking dish with parchment paper with some overhanging the sides to remove the cheesecake easily, set aside.

Place the cookie in a food processor and pulse to make the crumbs. Pour into a large mixing bowl. Add the melted butter and use a heavy duty fork or spoon to combine, it should look like sticky wet sand.

Press the cookie mix into the bottom of the prepared pan. Refrigerate while you make the filling.

In a deep large mixing bowl add the softened cream cheese and with a hand mixer and blender attachments, mix on medium speed until smooth for 1-2 minutes. Add the sugar and beat on medium speed until combined.

Add the eggs and the vanilla extract and mix for about 2 minutes on medium speed. Pour into the chilled prepared crust. Set aside.

Peel each apple and slice top to bottom in ½ inch thick slices, turning the apple to avoid the core. Place each flat slice of apple into a mandolin chopper fitted with a wide cube blade and carefully press the mandolin top down to cube the flat apple slices. The slices can also be stacked and cubed by hand with a sharp chef’s knife.

Place the diced apples in a large mixing bowl with the cinnamon, nutmeg, sugar, flour and lemon juice and toss well using a spoon or spatula until everything is coated. Spread the apple mixture over the top of the cheesecake filling.

In a small separate bowl add 1 cup of flour with the brown sugar, oats and butter. Mix with a heavy duty fork or spatula to form the crumb topping. Sprinkle the topping by hand over the apples until covered.

Bake at 350 degrees for 55 to 60 minutes until the topping is lightly browned and the filling set. Let cool at room temperature for about 25 minutes then refrigerate for 30 to 60 minutes.

Use the parchment to remove and lift the bars from the pan. Cut and serve with caramel sauce.