Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of a greased 9x13 inch baking pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.

Add the vanilla extract and eggs, one at a time, mixing well after each addition. Finally, mix in the sour cream until fully incorporated.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake for 25-30 minutes, or until the center is set and slightly jiggles. Remove from the oven and let cool.

In a saucepan over medium heat, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook until the apples are tender, about 5-7 minutes.

Remove from heat and let cool slightly.

Spread the apple topping over the cooled cheesecake layer.

Drizzle caramel sauce over the apples.

Refrigerate for at least 2 hours before cutting into bars.