Preheat the oven to 350 degrees. Line a 13x9 baking dish with parchment and set aside.

For the crust - in the bowl of a stand mixer, combine the flour, brown sugar and softened butter. Mix until combined and crumbly.

Press the crust into the bottom of the prepared baking dish.

Bake in the preheated oven for about 14-16 minutes or until just beginning to brown.

Meanwhile, make the cheesecake filling.

In the bowl of a stand mixer, whip the cream cheese until smooth - about a minute.

Add in the sugar and cream until combined, scraping the sides often.

Add in the eggs and vanilla. Mix until thoroughly combined, scraping the sides as needed.

Pour the cheesecake filling over the cooked crust and set aside.

For the apples - in a large bowl, combine the diced apples with the sugar, cinnamon and nutmeg. Toss to combine.

Sprinkle the seasoned apples over the cheesecake filling. Set aside.

For the streusel topping - in the bowl of a stand mixer, combine the softened butter, brown sugar, flour and oats. Mix until combined and crumbly.

Sprinkle the topping over the cheesecake filling and apples.

Bake in the preheated oven for 40-45 minutes or until the filling is set and just a little jiggly.

Allow to cool to room temperature.

Refrigerate for about 4 hours to set completely.

Drizzle with caramel sauce to serve.