Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter; press evenly into the bottom of the pan. Bake for 10 minutes, then set aside.

In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth. Beat in eggs one at a time, followed by sour cream and vanilla extract, mixing until just combined.

Pour the cheesecake filling over the crust. Bake for 35-40 minutes until edges are set but the center still jiggles. Turn off the oven, crack the door, and let it cool in the oven for 1 hour.

While the cheesecake cools, combine diced apples, brown sugar, cinnamon, and salt in a small saucepan over medium heat. Cook for 5-7 minutes until apples are slightly tender. Let cool completely.

Remove the cheesecake from the oven and cool completely on a wire rack. Spread the cooled apple topping evenly over the cheesecake, then generously drizzle with caramel sauce.

Refrigerate the bars for at least 4 hours, or preferably overnight, until thoroughly chilled and firm. Lift out of the pan, cut into squares, and serve.