Caramel Apple Pie Cheesecake Bars

• 1 box (10 Oz. Box) Cinnamon Teddy Grahams
• 5 Tablespoons Butter, Melted
• 2 blocks (8 0z. Block) Cream Cheese, Room Temperature
• 1/2 cups Sour Cream
• 2/3 cups Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cornstarch
• 1/4 teaspoons Cinnamon
• 2 cans (21 Oz. Can) Apple Pie Filling
• 1 cup White Chocolate Chips
• 10 whole Caramels, Melted
• 1 Tablespoon Half-and-half, Or More As Needed

1. Preheat the oven to 350u0b0F.
2. 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 13x9 baking dish (or similar) and par-bake for 7 minutes, or until the crust has started to brown.
3. 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.
4. 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.
5. 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!

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Taken from tastykitchen.com/recipes/desserts/caramel-apple-pie-cheesecake-bars/ (may not work)