• Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
• In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
• In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined. 
• Remove half of this mixture and pour on top of the prepared crust.
• Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  
• Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.

Streusel

• In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Cut the butter into small cubes. Add in the butter and vanilla and mix together (with a pastry cutter or hands) until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
• Place in the oven and bake for a remaining 25-30 minutes or until the cheesecake has set.
• Allow to cool for about an hour at room temperature and then place in the fridge for 1-2 hours. When cutting into these bars: cut them straight out of the fridge with a HOT and very sharp knife. (I run the knife under hot water, wipe with a towel, make one cut, repeat.)
• Top each bar with caramel topping of choice.