Pumpkin Cheesecake Bars with Gingersnap Crust - Diamond Nuts

Ingredients

• Crust
• 38 gingersnap cookies
• 1/4 cup sugar
• 1 tablespoon cinnamon
• 4 tablespoons butter, melted and cooled mostly
• Cheesecake layer
• 16 ounces cream cheese, softened
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 egg, at room temperature
• 1/3 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla
• toppings: whipped cream, chopped pecans (I used Diamond of California pecan bits), pumpkin pie spice or cinnamon