Set oven to 350°F (175°C) and fit a 9x13-inch baking pan with parchment paper.

Combine flour and brown sugar in a medium bowl. Using a pastry blender, work in butter until crumbly. Firmly press into the pan and bake for 10-15 minutes until lightly browned, then cool.

While the crust bakes, use a fork to mix brown sugar, flour, oats, butter, and cinnamon in the same bowl. Cover and chill.

In another bowl, toss apples, sugar, cinnamon, and nutmeg until apples are evenly coated. Set aside.

In a large bowl, beat cream cheese and sugar until smooth. Scrape bowl and beat again. With mixer on low, add eggs and yolks one at a time, then mix in sour cream and vanilla.

Spread cheesecake filling over warm crust. Stir apples, then spoon evenly over cheesecake. Break up streusel and sprinkle over apples.

Bake for 20 minutes, then lower heat to 300°F (150°C) and bake for 40-45 minutes, until edges are set and center jiggles slightly. Cool completely on counter, then cover and refrigerate for 5 hours or overnight.

In a medium pot over medium-low heat, combine butter, brown sugar, and heavy cream. Stir and bring to a simmer, cooking until sugar dissolves and caramel thickens, about 8 minutes.

Remove from heat and stir in vanilla. Transfer to a heatproof container and cool.

To serve, cut cheesecake into squares and drizzle with caramel. Serve and enjoy!