Step 1

Heat oven to 350°F. In a large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Cut in butter, using a pastry blender or fork, until mixture is crumbly and looks like wet sand. (Or, use a food processor.) Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch baking pan. Bake 10 minutes. Cool 10 minutes.

Step 2

Meanwhile, in a large bowl, beat cream cheese and sugar with a hand mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Step 3

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 2 hours or until chilled.

Step 4

For bars, cut into 6 rows by 4 rows. Serve with dollops of whipped cream. Store covered in refrigerator.