Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with butter or nonstick cooking spray.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then allow to cool slightly.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until combined. Mix in the vanilla extract and sour cream. Avoid overmixing.

In a separate bowl, toss the diced apples with the brown sugar, flour, cinnamon, and melted butter until evenly coated.

Pour the cheesecake filling over the prepared crust and spread evenly. Distribute the cinnamon apple mixture over the top.

Bake for approximately 35–45 minutes, until the edges are set and the center has a slight jiggle. Avoid overbaking.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully chilled.

Run a thin knife around the edges of the pan. Cut into 24 bars using a sharp knife, wiping the blade between cuts. Carefully lift out each bar with a small spatula. Drizzle with caramel sauce just before serving.