Preheat the oven to 350ºF. Line an 8-inch baking dish with foil. Spray with nonstick cooking spray.

Place the cookies in a food processor and process until you have fine crumbs. Add in the butter and pulse until combined.

Pour out into the prepared dish and pat into the bottom of the dish with your hands. Bake in the preheated oven for 10-12 minutes. Set aside to cool.

Beat the cream cheese and the sugar in a mixer on medium speed until smooth and fluffy, about 2 minutes.

Beat in the pumpkin, then add the eggs, one at a time, scraping down the sides of the bowl after each addition.

Beat in the vanilla, flour, pumpkin pie spice and salt, just until combined.

Pour the cream cheese mixture over the crust. Place the baking dish on top of a rimmed baking sheet. Place in the oven. Pour water onto the baking sheet until it is nearly filled.

Bake the cheesecake until it is set at the edges and barely jiggles in the center, about 45 minutes.

Remove from the oven and cool completely.

Cover with plastic wrap and refrigerate until firmed, at least 3 hours.

If desired, garnish with whipped cream ghosts by placing the whipped cream in a piping bag or ziplock bag with corner cut off. Pipe the cream onto the individual bars, then place mini chocolate chips for eyes.