Preheat the oven to 350°F. Line the bottom of a 9 by 13 inch pan with parchment paper, keeping sides longer to allow for easy removal of bars later. Spray sides of pan with oil spray.

Make the crust: mix all crust ingredients together using a fork. Use your hands to form the dough. Reserve ½ cup of the crust to be used for the topping. Press dough into the bottom of pan and set aside.

Make the filling: In the bowl of an electric mixer, combine the cream cheese, sugar, lemon juice, vanilla, and lemon zest. Cream together. Stop the mixer, scrape down the sides and bottom of the bowl and beaters. Continue mixing until well blended.

Add the eggs one at a time, beating well after each addition. Add the coconut cream and beat for one full minute.

Stir in the flour, mixing until just incorporated.

Pour the filling over the crust. 

For apples: in a small bowl, toss apples with cinnamon and sugar. Then layer the apples over the filling to cover fully. Add your reserve crust over the top if not making more in the next step.

For the extra topping: Using the same bowl as the apples (its fine if there’s sugar remnants), mix the reserved crust crumble with the oil, flour, cinnamon, sugar and salt. Crumble the topping over apples. 

Bake for approximately 45 minutes to 1 hour, or until the top has browned slightly and the cheesecake is not too jiggly! 

Cool completely, then refrigerate for at least 12 hours before slicing. The easiest way to slice is to remove the cake from the pan and then cut into squares. Serve immediately or pack in an airtight container and freeze for later.