1. Preheat the Oven:

• Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.

2. Make the Crust:

• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon.

• Stir in the melted butter until the mixture is well combined.

• Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

3. Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and flour. Mix until the filling is smooth and well combined.

• Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly.

4. Prepare the Apple Topping:

• In a medium skillet, melt the butter over medium heat. Add the diced apples and sauté for 3-4 minutes until slightly softened.

• Add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook for another 2-3 minutes, stirring occasionally, until the apples are tender and the mixture becomes syrupy. Remove from heat and set aside to cool slightly.

5. Assemble the Bars:

• Spoon the cooked apple topping over the cheesecake filling. Use a spoon to gently spread it out evenly on top of the cheesecake.

• Bake the cheesecake bars in the preheated oven for 40-45 minutes, or until the center is set and slightly jiggles when shaken (it should not be liquid).

6. Make the Salted Caramel Sauce:

• While the cheesecake bars are baking, make the caramel sauce. In a medium saucepan, melt the butter over medium heat.

• Stir in the brown sugar and heavy cream. Bring to a simmer and cook for 3-4 minutes, stirring frequently, until the caramel thickens slightly.

• Remove from heat and stir in the sea salt and vanilla extract. Let the sauce cool before drizzling it over the bars.

7. Cool and Slice:

• Once the cheesecake bars are done baking, allow them to cool in the pan for about 1 hour at room temperature. Then refrigerate for at least 4 hours, or overnight, to fully set.

• Once chilled, slice into squares and drizzle with the salted caramel sauce before serving.