Add the cookies to a food processor and blend until they are fine crumbs and no large chunks remain. Add the melted butter and pulse a few times until all of the crumbs are wet and resemble wet sand.

Line an 8x8 baking dish with parchment paper (I suggest having the parchment paper long enough to wrap around the rim of the baking dish for easy removal). Pour the crumb mixture into the pan and pack it down tightly with the back of a measuring cup or with your fingers, making sure to get the corners. Set the pan aside.

In a large mixing bowl, beat the cream cheese, coconut sugar, powdered sugar, pumpkin  puree, vanilla extract, and pumpkin pie spice until smooth and creamy. This will take a few minutes. Set the bowl aside.

In a separate small bowl, beat the heavy whipping cream on high until stiff peaks begin to form. Gently fold the whipped cream into the bowl with the pumpkin cream cheese with a spatula. Be careful not to overmix this step and only fold until the whipping cream is just combined.

Pour the cheesecake mixture over the prepared crust and level it off with a spatula to get one even layer. Cover with plastic wrap and refrigerate until very cold, at least 8 hours but preferably overnight. When ready to serve, use the edges of the parchment paper to remove the cheesecake from the pan. With a sharp knife, slice into bars, wiping the knife clean after each cut. Top with a dollop of extra whipped cream and a sprinkle of pumpkin pie spice, if desired, and enjoy!