For the pie filling

1. Slice apples into small pieces (about the size of a dime) and squeeze a lemon over top and stir to combine.
2. Sprinkle the dry ingredients over top of apples and stir to combine. Pour the maple syrup and gently stir.
3. Heat apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally and add water as necessary to prevent the apples from sticking to the sauce pan. Set aside and allow to cool, refrigerating if necessary.

For the cookie

1. Preheat oven to 375° F.
2. Combine butter with sugar and beat on medium speed until well creamed together.
3. Add the eggs, maple syrup and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
4. In a separate bowl, combine flour, cinnamon, baking soda and cream of tartar. Slowly add it into batter and beat on medium low speed until well combined and dough forms.
5. Press the cookie dough into a 9-inch by 13-inch pan lined with parchment paper.
6. Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely.

For the cheesecake layer

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Prepare the whipped cream. Pour 1 1/2 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
3. Beat the softened cream cheese until it’s completely smooth, scraping down the bowl as needed.
4. Add the brown sugar, cinnamon and 2 tablespoons of heavy cream and beat until well combined. Then add the maple syrup and caramel and beat until all the ingredients are well blended and free of lumps.
5. Fold the prepared whipped cream into cream cheese mixture. Spread cream cheese mixture on cooled cookie base. Top with apple pie filling. Refrigerate for at least 2-4 hours so the cream cheese layer can set. Topped with additional caramel and chopped nuts if desired.