• Preheat the oven to 350 degrees and line a 9x9 baking dish with parchment paper.
• In a food processor, pulse the graham crackers, oats, and brown sugar for 60 seconds on high. Slowly pour in the melted butter and pulse on low until combined.
• Press crust into the bottom of the prepared baking dish and bake for 5 minutes. Set aside to cool.
• In a large bowl beat together cream cheese and sugar until light and fluffy, about 2 minutes. Beat in the sour cream, vanilla, caramel sauce (spray measuring cup with nonstick spray so the sauce releases easily), salt and eggs until just combined.
• Pour cheesecake filling into the cooled crust and set aside.
• In a medium bowl, combine the chopped apples, cinnamon, and nutmeg. Stir together until every piece of apple is coated in spices. Sprinkle apples evenly over the top of the cheesecake batter.

Make the Topping

• Combine flour, oats, brown sugar, and melted butter in a small bowl. Stir with a fork until well combined. The flour should absorb all of the butter. Spread the crumble evenly over the apples.
• Place the pan onto a cooking sheet to catch any juices that may overflow. Bake for 75-85 minutes. The center 2 inches will jiggle slightly. Remove from the oven and let cool for an hour on a wire rack.
• Place cheesecake in the fridge to chill for 8 hours or overnight.
• Lift cheesecake out of the pan using the parchment paper. Slice into bars and serve with a drizzle of caramel sauce.