• Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray. 

For the Cookie Crust

• Place cookies in a large baggie, seal, and using a rolling pin, crush cookies until they resemble graham cracker crumbs. 
• In a medium mixing bowl, add cookie crumbs, sugar and melted butter. Stir with a fork until well incorporated then press into an 8 x 8 baking dish. 

For the Cheesecake

• In a small mixing bowl, beat cream cheese, egg, sugar and vanilla together until smooth and creamy. 
• Refrigerate for 30 - 40 minutes then spoon onto the cookie crust.

For the Pumpkin Pie

• In a medium mixing bowl, whisk eggs until light and fluffy. Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until well incorporated and gently pour onto cream cheese mixture.
• Place in the oven and bake for 45-55 minutes or until tooth pick inserted in the center comes out clean. 
• Cool and then top with candied pecans.

For the Candied Pecans

• Chop pecans and add to a medium saucepan along with the sugar and butter. 
• Stirring constantly, heat over medium heat until sugar has melted and turned a delicious brown color, approximately 7-8 minutes. 
• Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use to top the cheesecake pumpkin bars.