THIS RECIPE WAS GIVEN BY OUR OWN ELDER MILLER'S MOM.

CRUST AND TOPPING
1 POUCH OATMEAL COOKIE MIX            1/2 C. CRUSHED GINGER SNAP COOKIES
1/2 C. CHOPPED PECANS OR WALNUTS         1/2 C. COLD BUTTER

FILLING
2 - 8 0Z PKGS CREAM CHEESE                     1 C. SUGAR
1 C. CANNED PUMPKIN                                1 TBSP PUMPKIN PIE SPICE
2 TBSP WHIPPING CREAM                           2 EGGS

TOPPING
CHOCOLATE SYRUP AND CARAMEL SYRUP

INSTRUCTIONS
HEAT OVEN TO 350 DEGREES.   STIR TOGETHER COOKIE MIX, CRUSHED COOKIES AND NUTS.  CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY.  RESERVE 3/4 C. FOR TOPPING.  PRESS REMAINING IN UNGREASED 9 X 13 PAN.  BAKE 10 MINS.  COOL 10 MINS.
IN A LARGE BOWL BEAT CREAM CHEESE AND SUGAR ON MEDIUM SPEED UNTIL SMOOTH.  ADD REMAINING FILLING INGREDIENTS, BEAT UNTIL WELL BLENDED.  POUR OVER WARM COOKIE BASE.  SPRINKLE RESERVE TOPPING OVER FILLING.  BAKE FOR 35 -40 MINS, UNTIL CENTER IS SET.  COOL 30 MINS.  REFRIGERATE 2 HRS.  THEN DRIZZLE WITH SYRUPS.