Pumpkin Streusel Cheesecake Bars

Cookie Base:
* 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
* 1/2 c. crushed gingersnap cookies
* 1/2 c. finely chopped pecans
* 1/2 c. cold butter or margarine

Filling:
* 2 packages (8 oz each) cream cheese, softened
* 1 c. sugar
* 1 c. canned pumpkin (not pumpkin pie mix)
* 2 Tbl. all-purpose flour
* 1 Tbl. pumpkin pie spice
* 2 Tbl. whipping cream
* 2 eggs

Toppings:
* 1/3 c. chocolate topping
* 1/3 c. 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.