Pumpkin Cheesecake Bars

• 2 cups crushed windmill cookies (about 12 cookies)
• 1/2 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 1 cup canned pumpkin
• 1/4 cup whipping cream
• 3 tablespoons flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 4 eggs
• 2 egg yolks
• Topping
• 1/2 cup sugar
• 1 cup pecan halves
• 2 cups whipping cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

1. Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
2. In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
3. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
4. Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
5. In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.

windmill cookies, butter, cream cheese, sugar, pumpkin, whipping cream, flour, ground nutmeg, ground ginger, ground cinnamon, ground cloves, salt, vanilla, eggs, egg yolks, topping, sugar, pecan halves, whipping cream, confectioners, vanilla

Taken from www.food.com/recipe/pumpkin-cheesecake-bars-134455 (may not work)