Pumpkin Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 c crushed gingersnap cookies
1/2 c finely chopped pecans
1/2 c cold butter

2 pkg. (8 oz each) cream cheese, softened
1 c sugar
1 c canned pumpkin
2 T flour
1 T pumpkin pie spice
2 T whipping cream
2 eggs

1/3 c chocolate sauce
1/3 c caramel topping

Heat oven to 350F.  In large bowl, stir cookie mix, crushed gingersnaps and pecans.  Cut in butter, using pastry blender or fork, until crumbly.  reserve 1 c mixture for topping.  Press remaining mixture in bottom of ungreased 9x13 pan.  Bake 10 min.  Cool 10 min.

Meanwhile, in large bowl, beat cream cheese and sugar on medium speed until smooth.  Add remaining filling ingredients, beat until well-blended.  Pour over warm cookie base.  Sprinkle with reserved topping.

Bake 35-40 minutes or until center is set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings.  For bars, cut 6 x 4 rows.  Store in refrigerator.