Instructions

1. Butter a 9 x 13 inch glass baking dish
2. Dump the two pre-made crusts out of their aluminum pans into the baking dish.  With a fork crush the pie crust chunks into crumbs and smooth to be an even layer.
3. Blend the cream cheese, eggs, vanilla and sugar together until creamy smooth.  I used my stand mixer with the paddle attached.
4. Pour half of this mixture evenly over top the graham cracker crumbs.  Cover the remaining cheesecake mixture and place in the refrigerator until needed later.
5. Place the 9 x 13 pan in the freezer for about an hour or until the cheesecake layer is solid enough that another layer can be poured onto it.
6. While the cheesecake layer freezes make the streusel topping by combining the butter, flour, brown sugar and cinnamon in a bowl and with your hands, mix it into a fine crumble.  Set aside.
7. Right before pulling the frozen cheesecake layer from the freezer, remove the remaining cheesecake mixture from the refrigerator and mix it with the pumpkin puree.
8. Pre-heat the oven to 325 degrees fahrenheit.  Pull the frozen cheesecake layer from the freezer and pour the second cheesecake layer with the added pumpkin evenly over the entire 9 x 13 pan.
9. Bake for 30 minutes and then evenly distribute the streusel on top of the cheesebake and return to the oven for another 30 minutes.
10. Remove the cheesecake from the oven and let cool on a cooling rack until completely cool.  Serve at room temperature once cool or place in the refrigerator and serve chilled.  These bars were good for about 5 days but after day 3 the streusel lost its toothiness and became a bit “wet”.