Preheat oven to 350 degrees.
For the crust- In a medium bowl, mix together flour and brown sugar. Cut in butter with a pastry cutter or fork until mixture resembles pea sized clumps. Press mixture into a 9x13 pan lined with aluminum foil. Bake for 15 minutes or until crust is lightly browned.
For the cheesecake filling- In another bowl, beat together cream cheese and sugar with a mixer until smooth. Add eggs and vanilla. Beat until combined and pour onto crust.
For the apples- Mix the apples with the 2 tablespoons of sugar, cinnamon and nutmeg until coated. Sprinkle over the cheesecake layer.
For the streusel crumble- Combine the four ingredients. Using clean hands is easiest here. Sprinkle the crumble over the apple layer.
Bake for 40-45 minutes or until filling is set. (You can eat it warm, but this is the one fall dessert I enjoy chilled.) Before serving, warm the caramel topping in a microwave safe dish and drizzle over the bars. The contrast of the warm sauce over the cold dessert is heaven. Enjoy!
