Caramel Apple Pie Cheesecake Bars

Preheat the oven to 350ºF.

In a food processor, pulse the Teddy Grahams and pinch of salt until the Teddys turn into fine crumbs. Pour the melted butter into the liquid spout and pulse until fully incorporated. Press the crumbs into a 13×9 baking dish (or similar) and par-bake for 7 minutes, or until the crust has started to brown.

In the bowl of a stand mixer, beat cream cheese and sour cream until very light and fluffy, a few minutes. Add sugar, egg, vanilla extract, cornstarch, cinnamon and a pinch of salt and beat for a few more minutes, until the mixture is very, very light and creamy. Bake for 30 minutes, or until the top of the cheesecake is set.

After the top is set, evenly spread the apple pie filling on top of the cheesecake layer, then sprinkle the top with the white chocolate chips. Bake for another 30 minutes, or until a toothpick in the center comes out mostly clean.

Let the bars cool completely, then refrigerate until you need them. Before you serve, melt caramels and half-and-half. Drizzle over top. Cut into bars and enjoy!