1. Preheat oven to 325° F. Line a 9 x 13 baking pan with Simply Done® Parchment Paper. Allow the paper to hang over all sides of pan. Combine the cookies, 1/4 cup brown sugar and butter until it resembles a wet, sandy mixture. Pour into prepared pan. Press into an even layer across the pan. Bake for 10 minutes. Let cool completely.
2. Make the filling with an electric mixer by beating together the cream cheese, granulated sugar and remaining brown sugar. Mix until smooth and well-incorporated. While beating on low, add sour cream, flour, pumpkin puree, pumpkin pie spice and vanilla. Once combined, begin adding the eggs one at a time, letting each egg fully incorporate. Beat in the salt. 
3. Pour the filling over the crust. Smooth with a spatula into an even layer. Bake for 40 to 50 minutes until the center of filling doesn’t shake when tapping the sides of the pan. Turn off the oven, and open the door a few inches. Leave in the oven for 30 minutes. Remove from oven, and let cool for 30 minutes at room temperature. Refrigerate for at least 2 hours before serving. Before cutting, lift the cheesecake by the parchment edges from the pan. Cut into bars. Serve with whipped cream and a dusting of pumpkin pie spice.

Calories: 350, Fat: 22 g (12 g Saturated Fat), Cholesterol: 85 mg, Sodium: 260 mg, Carbohydrates: 35 g, Fiber: 1 g, Protein: 5 g.