In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted unsalted butter, blending until fully moistened. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan. Bake at 350°F (175°C) for 10 minutes, then allow to cool.

In a large bowl, toss together the sliced apples, granulated sugar, ground cinnamon, and lemon juice until well-coated. Set this mixture aside for about 10 minutes.

Beat together the cream cheese and granulated sugar until smooth, then add vanilla extract and eggs, mixing until combined. Pour the cheesecake mixture over the cooled crust.

Evenly distribute the apple mixture over the cheesecake layer, pressing lightly to nestle them in.

Bake at 350°F (175°C) for 35-40 minutes until edges are set. Let cool completely in the pan.

Generously drizzle caramel sauce over the cooled bars and sprinkle with sea salt. Let sit for a few minutes before cutting.

Cut into squares and serve at room temperature or slightly chilled.