Pumpkin Streusel Cheesecake Bars

I made these bars for a dinner with my college friends and they were a big hit.  In the words of my friend Mur, "these bars are made of magic".  These are a great fall treat and would be a great addition to a Thanksgiving meal.

Cookie Base

1 pouch (1lb 1.5oz) Betty Crocker Oatmeal Cookie Mix

½ c. crushed gingersnap cookies

½ c. finely chopped pecans

½ c. butter

Filling

2 pkg. (8oz each) cream cheese, softened

1 c. sugar

1 c. canned pumpkin (not pumpkin pie mix)

2 tbsp all-purpose flour

1 tbsp. pumpkin pie spice

2 tbsp. whipping cream

2 eggs

Topping:

1/3 c. chocolate topping

1/3 c. caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.