Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
For the crust:
In a large mixing bowl, stir together the dry crust ingredients. Stir in the melted butter until evenly mixed throughout.
Pat half of this mixture onto the bottom of the pan.
Bake for 20 minutes or until lightly golden brown. Set aside & let cool.
For the cheesecake:
In a large mixing bowl beat the cream cheese and sugar until light and fluffy. Add the vanilla, egg, and salt & then mix until just combined. Set aside while you prepare the apples.
For the apples:
Combine all ingredients. Set aside
or the coconut caramel drizzle:
In a small saucepan over medium heat, combine milk & sugar . Cook for 2-3 minutes until sugar is dissolved. Add butter & stir until fully combined & let simmer (you may need to turn heat down a little) for about 10 minutes, or until thickened. Add vanilla & salt, stir to combine & then remove from heat. Pour into a jar & let cool. (Can store in refrigerator for a few weeks).
Put it all together:
Spread the cheesecake mixture over the cooled crust in the pan you set aside.
Sprinkle the apple filling over the top.
Sprinkle the remaining oat crust mixture over the apple filling. Press down slightly.
Bake for approx. 40 minutes or until firm & golden.
Remove from the oven and let cool completely. Refrigerate for at least an hour before serving for best results.
When ready to serve, slice into bars, drizzle some coconut caramel on top…and dig in!