Preheat oven to 325 degrees.

Spray 9x13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

Mix in vanilla bean paste.

Mix in flour and salt, mixing just until combined.

Press dough into the prepared pan and bake for 20 minutes, rotating once halfway through.

Remove from the oven and set aside to cool. Raise oven temperature up to 350 degrees.

Add flour, brown sugar, salt and cinnamon to the bowl of a food processor. Pulse once or twice just to mix everything together.

Add very cold, cubed butter to the mixture and pulse a few times, just until the butter is the size of small peas.

Transfer mixture to a bowl and stir in oats. Pop it in the freezer till ready to use.

In the bowl of an electric mixer, mix cream cheese and sugars on medium speed until smooth.

Add eggs one at a time followed by vanilla bean paste and whiskey, scraping down the bowl as needed to ensure everything is combined.

Set aside until ready to assemble.

Peel, core and chop apples. You just want to make sure you cut them all about the same size so they bake evenly.

Toss apples with sugar, cinnamon and nutmeg.

Pour cheesecake batter on top of baked shortbread crust.

Top with apples.

Cover apples with crisp topping.

Bake at 350 degrees for about 35 minutes, rotating once halfway through.

Allow bars to come to room temperature and then refrigerate.

To cut bars, lift cooled bars out of the pan by lifting up the parchment paper. Using a clean, sharp knife, cut bars into squares. Bars should be stored in an airtight container in the fridge.