Gingersnap Pumpkin Cheesecake Bars

Step 1: Heat oven to 350° f.

Step 2: Cover a 13x9-inch pan with aluminum foil, letting it extend over the edges ( for ease of lifting out of the pan). Spray the foil with some cooking spray.

Step 3: Get out a medium bowl. Add the crushed ginger snaps and the 1 tablespoon sugar. Mix together.

Step 4: Add the melted butter. Stir it in.

Step 5: With your hands, pat this into the bottom of the baking pan.

Step 6: Put the cream cheese into a large bowl. With your mixer, beat on medium speed until smooth.

Step 7: Add the eggs one at a time. Beat on low after adding each one.

Step 8: Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat everything together.

Step 9: Spoon the filling over the crust.

Step 10: Bake this for 35 to 40 minutes. The edges should be puffed and the filling just set in the center. Cool on a wire rack.

Step 11: Drizzle the melted chocolate over the top, if desired. Cover the bars and place in the refrigerator for 2 to 24 hours.

Step 12: After it's chilled, take uncut bars out of the pan by holding the foil. Place on a cutting board and cut it into bars.