Pumpkin Cheesecake Bars

2 cups crushed windmill cookies (about 12 cookies)
1/2 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup canned pumpkin
1/4 cup heavy whipping cream
3 tablespoons all-purpose flour
1/2 teaspoon each ground nutmeg, ginger, cinnamon and cloves
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 eggs
2 egg yolks

Topping:
1/2 cup sugar
1 cup pecan halves
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract

Combine cookie crumbs and butter; press into a greased 13-in. x 9-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.

Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.

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 sugared pecans. Cut into bars. Refrigerate leftovers. Makes 2 to 2-1/2 dozen.