Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars
2 cups Vanilla Wafers
1/2 cup butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1 cup canned pumpkin
1/4 cup heavy whipping cream
3 Tbsp. flour
1/2 tsp. ground nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. vanilla extract
4 eggs
2 egg yolks
TOPPING:
1 cup pecan pieces
2 cups heavy whipping cream
1/2 cup confectioner's sugar
1/4 tsp. vanilla extract
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Combine cookie crumbs and butter; press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.

in a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla. 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.

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 pecans. Cut into bars. Refrigerate leftovers.