1. Preheat oven to 325°F and line a 9×13-inch baking pan with parchment paper, leaving overhang.

2. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined, then press into the pan and bake for 8–10 minutes.

3. Beat cream cheese and granulated sugar until smooth, add eggs one at a time, then vanilla and sour cream; mix until just combined.

4. In a skillet over medium heat, melt butter and sauté apples with brown sugar, cinnamon, and nutmeg for 5–7 minutes until tender-crisp.

5. Pour cheesecake mixture over the slightly cooled crust and smooth the top, then distribute the apple mixture evenly over the cheesecake layer.

6. Bake for 35–40 minutes until edges are set and center jiggles slightly; cool on a rack for 1 hour, then refrigerate for at least 3–4 hours.

7. Lift chilled bars from the pan, cut into squares, warm the caramel sauce if needed, and drizzle over each bar before serving.