Gather and measure all ingredients to streamline the baking process.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.

In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt.

Mix in the cold, cubed butter until the mixture resembles coarse crumbs.

Press the mixture firmly into the bottom of the prepared baking pan to form the crust.

Place the crust in the preheated oven and bake for 15 minutes.

Remove from the oven and set aside to cool slightly while you prepare the filling.

In a medium saucepan over medium heat, melt the 2 tablespoons of butter.

Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

Cook for about 5-7 minutes, until the apples are slightly softened. Remove from heat and set aside.

In a large bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.

Add the eggs one at a time, mixing well after each addition.

Incorporate the sour cream and vanilla extract.

Mix in the 2 tablespoons of flour until fully combined.

Spread half of the cheesecake filling over the baked crust.

Layer the spiced apple topping evenly over the cheesecake filling.

Pour the remaining cheesecake mixture on top, smoothing it with a spatula.

In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and cold, cubed butter until crumbly.

Sprinkle this mixture evenly over the cheesecake layer.

Return the assembled dish to the oven and bake for an additional 30-35 minutes, or until the center is set and the edges are lightly golden.

Be careful not to overbake, as you want a creamy texture.

Once the bars are baked, remove them from the oven and allow them to cool in the pan on a wire rack for about 30 minutes.

Transfer to the refrigerator to chill for at least 2 hours, or until fully set.

Cut the bars into squares and drizzle each serving generously with caramel sauce.