Preheat your oven to 325°F. Line an 8x8-inch baking pan with aluminum foil or parchment paper.

Crush the graham crackers in a food processor until they turn into fine crumbs. Combine the graham cracker crumbs, brown sugar, and melted butter in a large bowl.

Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool for at least 5 minutes.

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until fully combined. Gradually incorporate the beaten eggs, then blend in the sour cream and vanilla extract until smooth.

In a medium bowl, combine oats, brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.

Peel and dice the apple. In another bowl, mix the diced apple with sugar, flour, and cinnamon until well combined.

Spread the cheesecake mixture over the crust, top with the apple mixture, and swirl gently. Crumble the oat topping over the apple layer.

Bake at 325°F for 65-70 minutes until the center is mostly set. Cool for 20 minutes, then refrigerate for at least 6 hours before serving. Drizzle with caramel sauce before serving.