Preheat the oven to 325. Line a 8×8 square pan with aluminum foil or . Place the graham crackers in a food processor and pulse until they become crumbs.

Add the crumbs to a large mixing bowl. Place the brown sugar and melted butter in with the crumbs. Mix together until the crumbs are no longer dry.

Add the graham cracker crumbs into the bottom of the pan. Use a ½ cup measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Bake the crust in the oven for 8 minutes then let the pan cool for at least five minutes.

Whip cream cheese in a large mixing bowl until smooth with an electric mixer or stand mixer, about 2-3 minutes. Add ½ cup sugar and cream together until fully mixed.

Add the lightly beaten eggs half at a time to the cream cheese mixture, whipping until fully mixed.

Add the sour cream and vanilla to the cream cheese filling. Whip until smooth.

In a medium-sized bowl mix together the rolled oats, brown sugar, flour, cinnamon, and melted butter until the oats no longer are dry. Set aside.

Peel the apple. Dice the apple into very small pieces, about 1/4 inch cubes.

In a second medium-sized bowl add the apples, sugar, flour and cinnamon. Mix until combined.

Pour the cheesecake layer over the graham cracker crust in the pan, smoothing evenly with a silicone spatula. Top the cheesecake layer with the apple topping evenly. Swirl with a chopstick or butterknife to help distribute the apples more evenly in the cheesecake. Break up the crumble topping and sprinkle evenly over the apple topping.

Bake the cheesecake bars at 325 for 65-70 minutes, until most of the moisture is gone from the center. Let cool for 20 minutes. Place in the refrigerator for 6 hours or overnight before serving. Serve with a spoonful of caramel drizzled over the top and enjoy!