• Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, letting some paper hang over two edges. Lightly spray with non-stick baking spray and set aside.

For Crust:

• In a mixing bowl or stand mixer fitted with a paddle attachment, cream together the butter and brown sugar until it's light and fluffy, about 2-3 minutes.
• Then, at a low speed, incorporate the flour, spices, and salt. Mix until just combined; the texture will be crumbly.
• Evenly press the crust mixture into the bottom of your prepared pan. Bake for 8 minutes, then allow it to cool on a rack while you prepare the filling.

For Filling:

• In another bowl, beat the cream cheese and sour cream until smooth. Then add sugar and vanilla, mixing until well blended. On the lowest speed, add the eggs and yolks one by one, just until combined. Stir in the flour gently.
• Using a rubber spatula, fold in the cream. Pour this luscious filling over the cooled crust and spread evenly.

For Apple Topping:

• In a separate bowl, mix the diced apples with the remaining brown sugar, spices, and stir well. Scatter this combination over the filling.

For Topping:

• Mix both sugars, flour, oats, and cinnamon in another large bowl. Cut in the butter until it resembles crumbs. Sprinkle this generously on top of the cheesecake mixture.
• Bake for 20 minutes, then reduce the temperature to 300°F and bake an additional 40 minutes, until edges are set and the center still wobbles a bit.
• Allow the bars to cool at room temperature for an hour, then refrigerate for at least 5 hours or overnight.
• When ready to serve, carefully lift from the pan, drizzle with salted caramel, and add a sprinkle of flaky sea salt.
• Slice into squares, wiping the knife between cuts for clean edges. Enjoy!