Preheat your oven to 350°F (175°C). In a medium bowl, combine all-purpose flour and brown sugar. Cut in softened butter until resembling coarse crumbs. Press evenly into the bottom of a greased or parchment-lined 9x13 baking pan. Bake for 15 minutes or until lightly browned.

In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well, then stir in vanilla extract. Pour the cheesecake mixture over the crust, spreading evenly.

In a small bowl, toss chopped Granny Smith apples with sugar, cinnamon, and nutmeg until well coated. Spoon the apple mixture evenly over the cheesecake layer.

In a separate bowl, combine brown sugar, all-purpose flour, oats, and melted butter until crumbly. Sprinkle generously over the apple layer.

Bake for 40-45 minutes until filling is set with a slight jiggle. Cool at room temperature, then refrigerate for at least 2 hours. Drizzle with caramel topping before serving.