Preheat your oven to 325°F (163°C).

In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ⅓ cup of sugar, and ½ cup of melted butter until well mixed. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan.

Bake for about 10 minutes, then remove from the oven and let cool.

Peel and core the apples, then finely chop or grate them. In a medium bowl, mix the apples with ½ cup of brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 1 tablespoon of lemon juice. Set aside.

In a large mixing bowl, beat together 16 oz. of softened cream cheese and ½ cup of granulated sugar until smooth. Add the eggs one at a time, mixing on low speed after each addition, and then beat in 2 teaspoons of vanilla extract.

Pour half of the cheesecake filling over the cooled crust and spread evenly. Layer the apple mixture over the cheesecake filling, then pour the remaining cheesecake filling over apples.

Bake in the preheated oven for about 40-45 minutes, or until edges are set and center is slightly jiggly.

Let the bars cool at room temperature for about an hour, then transfer to the refrigerator to chill for at least 4 hours or overnight.

Before serving, drizzle with caramel sauce.