Preheat your oven to 350°F (175°C). Spray a 9×13 baking pan with cooking spray or line it with parchment paper and spray the parchment paper. Set aside.
MAKE THE CRUST: In a small bowl, combine the flour, brown sugar, and cold cubed butter. Use a pastry cutter or your hands to mix until the mixture becomes crumbly. Press the crust mixture firmly into the prepared baking pan. Bake for 15-18 minutes, or until lightly browned.
While the crust is baking, MAKE THE CHEESECAKE: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and eggs. Beat together until the mixture is smooth and well combined.
MAKE THE CINNAMON SUGAR APPLES: In a small bowl, mix together the peeled and chopped apples, granulated sugar, cinnamon, and nutmeg until the apples are evenly coated.
Once the crust is baked, pour the cheesecake mixture over the hot crust and spread it out evenly. Sprinkle the cinnamon sugar-coated apples evenly over the cheesecake layer.
MAKE THE STREUSEL TOPPING: In a small bowl, combine the flour, brown sugar, oats, and cold butter. Use a pastry cutter or your hands to mix until coarse crumbs form. Sprinkle the streusel topping evenly over the apples.
Bake the bars for 25-30 minutes, or until the edges are set and slightly pulled away from the pan, and the middle is soft set but not wiggly (which would indicate raw batter).
Remove the baking pan from the oven and place it on a cooling rack. Drizzle the caramel sauce over the top of the bars while they cool at room temperature for 1 hour.
After cooling, cover the dish and refrigerate for at least 3 hours. Once chilled, cut into bars and serve. Store any leftovers in the refrigerator.