Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray.
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.
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.
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.
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.
Recipe adapted from BHG Paradise Pumpkin Pie