• Preheat oven to 350°F and line a square 9x9 baking dish with parchment paper so it overhangs on one side (this makes removing the bars easy)

Graham Cracker Crust

• Using a food processor or a rolling pin and a resealable, crush the graham crackers into crumbs
• Mix graham cracker crumbs and butter until combined (it should stick together when pressed but will still be crumbly)
• Press into the baking dish and flatten with a spatula or measuring cup
• Bake for 10 minutes then set aside

Spiced Apples

• In a small saucepan, combine apples, cinnamon, nutmeg, salt, butter and flour and stir
• Cook over low heat, stirring occasionally, until the butter is melted and apples are slightly softened then set aside to cool (see Note 3)

Cheesecake

• In a large bowl, add the cream cheese and beat with a hand mixer or whisk until no lumps remain
• Add the sugar, eggs and vanilla and beat until completely smooth

Crumble Topping

• Wipe the cookie crumbs from the food processor then add the flour, brown sugar and butter
• Pulse for a few seconds until the mixture forms large clumps (it should be a wet, clumpy and sandy texture)

Assembly

• Pour half the cheesecake mixture over the crust and smooth out
• Drop the apple butter over the cheesecake mixture in dollops, then pour over the remaining cheesecake mixture
• Using a butter knife, gently swirl the apple butter into the cheesecake layer (swirl no more than 2-3 times or you'll lost the marbled effect)
• Spread the apples evenly over the marbled cheesecake layer, pressing gently so they slightly sink in
• Sprinkle the crumble evenly on top
• Bake for 40-45 mins or until a toothpick inserted in the center comes out mostly clean with a few small crumbs
• Refrigerate for at least 2-3 hours until set
• Remove bars from the pan using the overhanging parchment paper then cut into squares and serve