Keto Pumpkin Spice Cheesecake Bars

Recipe courtesy of @Keto_Wonder_woman

Crust:
1 bag of  Pumpkin Spice Pecan Cookie mix
Cheesecake filling:
2- 8oz cream cheese (room temperature)
1/4 cup sour cream (optional)
2 eggs (room temp)
3/4 cup pumpkin purée (I use Libby’s)
3/4 cup Pyure sweetener (I get it from Walmart)
1 tbsp pumpkin pie spice
1 tsp vanilla extract
Pinch of salt

Prepare the Keto Candy Girlcookie mix following package instructions.
Line a 13” x 9” pan with parchment paper and spread out the cookie dough and bake at 350° x 20 minutes. Once the cookie base is baked, set aside and allow to cool down.
With a hand mixer beat the cream cheese until smooth and then mix in the rest of the ingredients. Pour cheesecake mixture over the crust and bake at 300° x 40-45 minutes.
Allow to cool and then leave in the refrigerator for at least 5 hours.
Top with whipped cream and crushed pecans.