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Preheat oven to 350°F.
Mix the crust ingredients, press into a parchment-lined 9x13 pan, and bake for 8–10 minutes.
Beat cream cheese and sugar until smooth.
Mix in sour cream, vanilla, and salt, then add the eggs one at a time.
Pour over the crust.
Toss the apples with brown sugar, sugar, cinnamon, flour, and lemon juice, then spread over the cheesecake.
Combine the crumble ingredients and sprinkle generously over the top.
Bake for 45–55 minutes, until the edges are set and the center has a slight jiggle.
Cool completely, then refrigerate for at least 4 hours.
Slice, drizzle with caramel, and try not to eat half the pan.