Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easy removal, leaving an overhang on the long sides.

In a medium bowl, combine graham cracker crumbs and cocoa powder. Pour in melted butter and stir until the mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan to form a compact crust.

In a large bowl, beat softened cream cheese and sugar until completely smooth and lump-free. Add vanilla extract.

Add the eggs one at a time, mixing well after each addition so the batter emulsifies.

Gently fold in chopped apples, cinnamon, and nutmeg with a rubber spatula to keep the batter airy.

Pour the cheesecake mixture over the crust and smooth the top. Drizzle caramel sauce over the filling in lines or blobs and swirl gently with a knife.

Bake for 40–45 minutes. The edges should be set and slightly puffed; the center will still jiggle a little.

Let the bars cool to room temperature on a wire rack, then refrigerate for at least 2 hours (overnight is best) to fully set before slicing into bars.