• Preheat the oven to 350ºF (180ºC). Line an 8x8 inch baking pan with parchment paper and set aside.

Make Pretzel Crust:

• To the bowl of a food processor, add the pretzels and pulse to make fine crumbs. Measure out 1 ¼ cups then combine pretzel crumbs, brown sugar, cinnamon and melted butter. Set aside ¼ cup of the crust mixture. Press remaining crust evenly into the bottom of an 8x8 pan. Bake in the preheated oven for 8-10 minutes, until very lightly golden brown. Remove from oven and allow to cool while you prepare the cheesecake filling

Make Cream Cheese Filling:

• In the bowl of a stand mixer with the paddle attachment affixed, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes. Turn the mixer off and add the heavy whipping cream and sugar. Beat until thick and smooth, about 2 minutes. Spread the cheesecake filling evenly on top of the slightly cooled pretzel crust. Place in the fridge to chill while you prepare the topping

Make Caramel Apple Topping:

• In a large skillet, melt the butter over medium heat. Add the apple slices and lemon juice. Cook, stirring constantly, for 5-7 minutes or until apples are tender. Add the brown sugar and cinnamon and cook 2-3 minutes longer or until brown sugar is fully dissolved. Allow the apple mixture to cool slightly in the pan before topping the cheesecake bars with the apples. Carefully transfer the pan to the fridge and chill for at least 2 hours until set and firm. Cut into 16 squares and serve with reserved pretzel crumb sprinkled on top