Begin by making the crust:

1. Place gingersnap cookies in a food processor and blend until a fine, flour-like consistency
2. Add brown sugar and melted butter to food processor and continue to blend until well combined into a moist, crumbly consistency
3. Transfer crust mixture to a parchment-lined and/or greased 8×8 baking dish and press firmly along bottom. Place in freezer for at least 30 minutes to set *

Next, make the apple topping:

1. Place butter in a large saucepan and turn to medium heat
2. When the butter is melted add diced apple, brown sugar and cinnamon. Mix together so apple is fully coated
3. Cook apples for 8-10 minutes, stirring frequently. You want them to be softened and beginning to look caramelized
4. Allow to cool completely (or refrigerate) before assembling

To make the cheesecake filling:

1. Use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. Set aside
2. In a separate large mixing bowl beat together cream cheese, sugar and vanilla
3. Fold the whipped cream into the cream cheese mixture and place in refrigerator until time to assemble

Assembling the bars:

1. When everything has been chilled, evenly spread the cheesecake filling layer on top of the gingersnap cookie crust
2. Evenly top the cheesecake filling with the cooked apple mixture
3. Refrigerate for at least an hour or longer before cutting into 8 slices to serve