Cheesecake Bars with Pumpkin Streusel Crust

Instructions

1. In a stand mixer combine cream cheese, sour cream, sugar, vanilla bean paste and salt. Mix on medium-low speed until creamy and smooth.
2. While mixer is still running, add one egg and allow to blend completely with batter.
3. Add second egg and egg yolk, and mix on medium speed until creamy and smooth. Refrigerate batter while making crust.
4. Preheat oven to 325°F.
5. Make a water bath by filling a shallow baking dish with hot water then place on the lowest oven rack.
6. Make crust by combining pumpkin baking mix, cubed butter and oats in a food processor and pulsing until dough just holds together when pinched with your fingers (add 1 tablespoon of cold water at a time if dough is too dry).
7. Grease an 8 x 8-inch or similar sized baking dish and press crust evenly to cover bottom of pan.
8. Pour cheesecake batter on top of crust and spread evenly.
9. Bake on rack above water bath 45 to 60 minutes or until cheesecake is set in center.
10. Set on stove top until cooled then refrigerate at least 2 hours before serving.