Crust

1. Preheat oven to 350F/180C and line a 9X9 deep baking pan with parchment paper or aluminum foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F/163C.

Cheesecake

1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with handheld electric mixer beat cream cheese for 2 minutes on medium speed. Then add sugar and beat for another minute, on medium speed. Add eggs in one at a time and the vanilla and maple extracts mixing on low speed. Mix just until no trace of egg yolk is left behind. Pour on top of cooled crust.

Apple Mixture

1. Cut apples up into small pieces, roughly a 1/4 of inch chunks. Toss apples in a small bowl with cloves, cinnamon, and sugar. Sprinkle evenly on top of cheesecake mixture.

Crumb topping

1. In a medium bowl mix together flour, oats, brown sugar and butter. Sprinkle evenly on top of apples. Bake for 38-45 minute, until cheesecake, is set. I like to use an instant-read thermometer to check the internal temperature is 150F-155F or  65C-68C . Let the pan sit on a wire rack for 1 hour then cover and chill in the refrigerator for 4 hours. 

Maple Glaze

1. Mix together powdered sugar and maple extract. Slowly add in milk 1 tbsp at a time until you reached desired consistency, I used 4 tbsp. Drizzle on top of cooled bars. Store in the refrigerator for in an airtight container for up to 4 days.