# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tbsp unsalted butter, melted
→ Cheesecake Layer
04 - 16 oz cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup sour cream
08 - 1 tsp vanilla extract
09 - 1 tbsp all-purpose flour
10 - Pinch of salt
→ Apple Filling
11 - 2 medium apples, peeled, cored, diced
12 - 2 tbsp brown sugar
13 - 1 tsp ground cinnamon
14 - 1/4 tsp ground nutmeg
15 - 1 tbsp lemon juice
→ Crisp Topping
16 - 1/2 cup all-purpose flour
17 - 1/2 cup old-fashioned oats
18 - 1/3 cup brown sugar
19 - 1/2 tsp ground cinnamon
20 - 1/4 tsp salt
21 - 1/4 cup unsalted butter, cold and cubed
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy lifting.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press evenly into the prepared pan. Bake for 8 minutes. Let cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add sour cream, vanilla, flour, and salt; blend until just combined. Pour over the cooled crust.
04 - Toss diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Scatter evenly over the cheesecake layer.
05 - In a bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fingers until coarse crumbs form. Sprinkle evenly over the apples.
06 - Bake for 40–45 minutes, until the center is almost set. Cool completely at room temperature.
07 - Chill in the refrigerator for at least 2 hours before slicing. Lift bars from the pan using parchment. Cut into 16 squares and serve chilled or at room temperature.
