Halloween Cheesecake Bars

Directions

1. Set your oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving at least 1 inch overhang on the sides.
2. Pulse 40 chocolate sandwich cookies in a food processor until finely ground. Add 6 tablespoons melted salted butter and pulse to combine. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, until fragrant and dry to the touch. Let cool for at least 15 minutes.
3. In a large bowl, beat 2 pounds softened cream cheese, 2 teaspoons vanilla, 1 cup sugar, and 1/4 teaspoon kosher salt with an electric mixer on medium speed for 1 minute, until smooth. Beat in 1 cup room-temperature sour cream until well combined. Add 4 large eggs one at a time, beating just until incorporated.
4. Set aside 1/4 cup of the batter in a small bowl, and 1/2 cup in another small bowl. Pour the remaining batter over the cooled crust and spread evenly.
5. Stir 1/4 cup canned pumpkin into the bowl with 1/4 cup reserved batter until combined. Stir 1/4 cup melted and cooled semisweet chocolate chips into the bowl with 1/2 cup reserved batter until combined. Drop teaspoonfuls of the pumpkin and chocolate batters randomly over the top of the plain batter. Swirl with the tip of a wooden skewer or a paring knife.
6. Bake for 35 to 40 minutes, until just set in the center (it will still jiggle slightly). Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
7. Before serving, top with candy corn, candy eyeballs, and Halloween sprinkles. Cut into 16 bars.