Preheat oven to 350 degrees. Line a 9 x 9 cooking pan with parchment paper so that the paper hangs over the sides of the pan

Add cookies to a small food processor and pulse until processed into crumbs. Add in the butter and pulse to combine. Press evenly into the bottom of your pan

In a large mixing bowl, beat the cream cheese and sugar together until light and creamy

Mix in pumpkin and then eggs, one at a time and then the flour and spices until all are incorporated.

Pour your cheesecake mixture into your pan on top of your crust.

In another mixing bowl, add in the cake mix, chopped pecans and the cold stick of butter. Using an electric mixer, mix the two together. This will take a few minutes to break down the cold butter but you will end up with a mixture resembling course sugar.

Sprinkle cake mixture on top of cheesecake filling. Use anywhere from half the mixture to the entire amount

Bake for 45-50 minutes

Remove from oven and cool completely (overnight is best)