Lightly grease the bottom and sides of a 9×13” baking pan, then line with parchment paper, leaving overhang over the sides. Set aside. Preheat oven to 350°F.

Add graham cracker crumbs, sugar, and spices to a bowl and whisk. Add the melted butter, and stir until moist crumbs. Empty into prepared pan and press crust into bottom evenly. Transfer to preheated oven and bake 10 minutes. Remove from oven and set aside to cool while you prepare rest to bars.

Melt the butter in a nonstick skillet over medium-high heat. When the butter is melted and foamy, add the diced apples, cinnamon, vanilla, lemon zest and sugar and stir well. Cook for 3-4 minutes, until the apples get syrupy, then sprinkle in the flour. Stir well and cook for another 2-4 minutes or until thick. Remove from the heat and cool to room temperature.

In a medium bowl whisk together the flour, sugar, oats, salt and spices. Pour the melted butter and using a fork stir and toss until flour is incorporated and clumps starts to form. Transfer to the fridge to chill while you make rest of bars.

In a clean large mixing bowl, beat the cream cheese and sugar until smooth and creamy (about 1–2 minutes) using a hand mixer or stand mixer. Add vanilla and lemon juice mix until combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Then mix in the sour cream or yogurt.

Pour the cheesecake filling into the baked and cooled crust and spread into an even layer. Top evenly with the sautéed apples and sprinkle the crumble evenly over the top. Transfer baking pan to preheated oven and bake for 45-50 minutes, or until the filling is set and the crumble is golden brown.

Remove from the oven and let cool to room temperature over a cooling rack, then transfer to the refrigerator to chill for minimum 4 hours but preferably overnight.

Use the parchment paper to lift the bars out of the pan, then slice into 16 bars or more depending on desired size. Drizzle the bars with salted caramel sauce if desired, then serve.