• Line a 9 x 13" pan with aluminum foil. (This is optional step. Lining the pan with foil is helpful when you want to lift the bars out of the pan. You can also spray the pan with non-stick spray, which will help remove the bars from the pan individually.)
• Reserve 15 Ginger snap cookies or garnish. Place the remaining package of cookies into the food processor, and crush until you get crumbs. Add the melted butter and sugar, and pulse a few more times until combine. Pour the crumb mixture out into the prepared pan. Firmly and evenly press into the bottom of the pan. Refrigerate for at least 30 minutes.

Cheesecake Filling:

• With a hand or stand mixer, cream together the cream cheese and sugars until evenly combined and fluffy. Add the pumpkin puree, vanilla and pumpkin pie spice. Combine until smooth, stopping the mixer to scrape down the sides of the bowl. Fold in ONE container of thawed frozen whipped topping until evenly combined. As an alternative to Cool Whip, you could also use my homemade Cool Whip recipe. Pour the filling out into the chilled crust, and spread evenly. Refrigerate for 1-2 hours for the filling to become firm.
• Just before serving, top the cheesecake with the second container of thawed whipped topping, spreading evenly over the top. Slice into 15 squares, and add a reserved Ginger Snap cookie as a garnish to each slice.