Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. Spray with non-stick spray.

2. In a mixing bowl, beat butter and brown sugar until light and fluffy (2-3 minutes).

3. Add flour, cinnamon, nutmeg, and salt, mixing on low until crumbly.

4. Press the mixture evenly into the prepared pan and bake for 8 minutes. Set aside to cool.

Make the Cheesecake Filling:
5. Beat cream cheese and sour cream until smooth.
6. Add sugar and vanilla, mixing well. On low speed, add eggs and yolks, one at a time.
7. Stir in flour, then fold in heavy cream. Pour filling over cooled crust.
8. In a bowl, toss apples with brown sugar, cinnamon, nutmeg, and cloves. Evenly sprinkle over the cheesecake batter.

Make the Streusel Topping:
9. In a bowl, combine both sugars, flour, oats, and cinnamon. Cut in the butter with a pastry cutter until crumbs form.
10. Sprinkle streusel evenly over the apples.

Bake & Chill:
11. Bake at 350°F for 20 minutes, then reduce oven to 300°F and bake for another 40 minutes, until edges are set but the center is slightly jiggly.
12. Cool at room temperature for 1 hour, then refrigerate for at least 5 hours or overnight.

Serve:
13. Lift bars from the pan, transfer to a cutting board, and drizzle with salted caramel sauce. Sprinkle with flaky sea salt.
14. Slice into squares and enjoy!