Preheat your oven to 325°F (160°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well blended. Press this mixture firmly into the bottom of the prepared pan to form an even crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the brown sugar and continue to mix until fully combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, and salt until everything is well incorporated.

In a separate bowl, toss the diced apples with lemon juice to prevent browning. Fold the apples into the cream cheese mixture, ensuring even distribution.

Pour the cheesecake filling over the prepared crust, spreading it evenly. Drizzle half of the caramel sauce over the top and use a knife to swirl it slightly into the cheesecake layer.

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. It will firm up as it cools.

Remove from the oven and let the bars cool at room temperature for about an hour. Then, refrigerate for at least 2 hours to set completely.

Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and drizzle with additional caramel sauce before serving.