Pumpkin Streusel Cheesecake Bars

I know it's not really pumpkin season, but I love pumpkin so much I can eat it anytime of year. I found this recipe on pinterest and really wanted to try it. It was really yummy.

Pumpkin Streusel Cheesecake Bars
Source: Betty Crocker

Cookie Base:       
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix                    
1/2 cup crushed gingersnap cookies                 
1/2 cup finely chopped pecans                   
1/2 cup cold butter or margarine   

Filling:
2 (8oz) cream cheese             
1 cup sugar                                  
1cup canned pumpkin (not pumpkin pie mix)                                                       
2 T Gold Medal® all-purpose flour                                                           
1 T pumpkin pie spice                                              
2 T whipping cream                                                
2 eggs                                                               

Toppings:
1/3 cup chocolate topping                                  
1/3 cup caramel topping  

-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. 
- 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.         
 -Bake 35 to 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 into 6 rows by 4 rows. Store covered in refrigerator.