Apple Crisp Cheesecake Bars with Caramel Sauce

In a medium bowl, make the crisp topping. Add the oats, flour, dark brown sugar, ground cinnamon, and baking powder to the mixing bowl. Use a fork to mix all of the dry ingredients until well combined. Then, add the cold butter to the mixture. Cut the butter into the crisp mixture with a pastry cutter until the mixture resembles pea-sized crumbs. Alternatively, you can use two forks or your hands to make these crumbs — just work fast to ensure your hands don't melt the butter. Once done, place your crumbs into the freezer until you are ready to add them to cheesecake (but at least 15-20 minutes).

Heat a skillet on medium heat and add butter. Once the butter is melted, add the diced apples and let cook for about 1 minute. Then, add the brown sugar, vanilla extract, lemon juice, cinnamon, and cardamon, and cook for an additional 2 minutes.
Next, mix 1/4 tsp of the cornstarch with 1/4 cup of water and add the water and 2 tbsp of heavy cream to the apples and cook the apples for an additional 2-3 minutes or until the apple mixture has thickened (it should look like a caramel sauce with apples). Note, the sauce will continue to thicken as it cools. Remove from heat and place the apples in a heat-safe bowl and let the apple filling cool for at least 10-15 minutes.

Make the brown butter. First, cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. At that point, remove butter from the hear and scrap the butter (and all the of those magical brown bits) into a heat-safe bowl and let rest for about 15 minutes.
Mix graham cracker crumbs, sugar, and browned butter in a bowl until combined. Press the crust mixture firmly and evenly into the bottom of an 8x8 inch square baking pan lined with parchment paper (leaving overhang on two sides for easy lifting). Bake for 8–10 minutes in a preheated oven at 350F. Once cooked, set aside to cool.

In a large bowl, beat cream cheese and sugar until very smooth (about 2 minutes). Next, add the sour cream and vanilla and stir until fully incorporated. Add the eggs one at a time, beating just until combined (don’t overmix to avoid cracks).
Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Evenly add the apple filling and crisp topping to the top of the cheesecake.
Bake for 24-29 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes. Next, remove the cheesecake from the oven and let it cool on the counter for at least 1 hour. Then, place the cheesecake in the refrigerator for at least 4 hours to finish setting. Note, do note over bake your cheesecake.
Once you are ready to eat, slice them into even squares and enjoy with maple whipped cream and salted caramel sauce!