Preheat the oven to 325°F. Line an 8×8-inch light-colored metal baking pan with parchment paper, leaving enough overhang to lift the bars out later. Crush the graham crackers into fine crumbs and combine with the melted butter and brown sugar. Press firmly and evenly into the prepared pan. Bake for 8 minutes. Remove from the oven and set aside to cool slightly.

Meanwhile, combine the flour, brown sugar and cinnamon for the streusel. Cut in the cold butter with a pastry blender or fork until coarse crumbs form with some larger clumps. Set aside. Chop the apple slices in the pie filling into smaller pieces and set aside.

Beat the softened cream cheese and sugar on low speed until smooth and creamy. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing on low just until combined.

Bake at 325°F for 50 minutes, until the edges are set and the center has just a slight jiggle when the pan is gently moved.

Cool uncovered for about 1 hour, or until the pan is no longer noticeably warm. Loosely cover with foil and refrigerate for at least 4 hours or overnight.

Lift the chilled cheesecake from the pan using the parchment paper. Drizzle the top with caramel sauce, then cut into 16 squares and serve.