Golden cheesecake bars

 This recipe is not difficult,but it a little bit time consuming.The results are worth every second.

Crust 

2 cups graham cracker crumbs
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick  unsalted butter, melted

 Apple part

1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious apples cut into small chunks
2 tbsp (packed) light brown sugar

Filling

three 8-ounce packages cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream

Butter a 13x9 pan,bottom and sides.

Mix the crumbs sugar and cinnamon together.Then pour melted butter in and mix until crumbs are moistened.Spread in pan and press firmly and evenly over the bottom.Place pan in freezer while oven is heating.

Preheat oven to 350.

Bake crust for 10 minutes.

For apples

Melt 4 tablespoons of the butter in a large nonstick skillet over medium heat. Toss in the apple slices and cook, turning once, until they are golden brown, about 4 minutes. Sprinkle the apples with 2 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.  Let the apples cool while you make the filling.

Filling

in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often,  until it is very smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Then beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.