1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.

2. In a bowl, mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 2 tablespoons granulated sugar. Press firmly into the prepared pan. Bake for 10 minutes and let cool slightly.

3. Beat 24 ounces cream cheese with 1/2 cup granulated sugar until smooth. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.

4. Spread the cheesecake mixture evenly over the cooled crust.

5. In a saucepan over medium heat, combine 3 cups diced apples, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon cornstarch. Cook for 5 to 7 minutes until apples soften and mixture thickens.

6. Spoon the apple mixture evenly over the cheesecake layer.

7. Bake for 35 to 40 minutes until the center is set but slightly jiggly.

8. Cool completely at room temperature, then refrigerate for at least 3 hours.

9. Drizzle 1/2 cup caramel sauce over the chilled bars and sprinkle with 1/2 cup chopped pecans.

10. Slice into 12 equal bars and serve.