2 c. crushed windmill cookies (about 12 cookies)
1/2 c. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1-1/4 c. sugar
1 c. canned pumpkin
1/4 c. whipping cream
3 tbsp. all-purpose flour
1/2 tsp. each ground nutmeg, ginger, cinnamon and cloves
1/4 tsp. salt
1/4 tsp. vanilla extract
4 eggs
2 egg yolks

Combine cookie crumbs and butter; press into a greased 13 x 9 x 2-inch baking dish.

Bake at 325°F for 8 to 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°F for 35 to 40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

Topping:

1/2 c. sugar
1 c. pecan halves
2 c. whipping cream
1/2 c. confectioners' sugar
1/4 tsp. vanilla extract

Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low heat 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 extract; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans and cut into bars. Refrigerate leftovers.

Yield: 2 to 2-1/2 dozen.