Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Crush the digestive cookies or graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and smashing with a rolling pin. Mix the crumbs with melted butter until evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust. Bake for about 10 minutes until lightly golden, then remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes with an electric mixer.
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and slightly airy.
Stir in the vanilla extract until combined, then pour the mixture over the cooled crust, spreading evenly with a spatula.
Bake the cheesecake for 20-25 minutes until it is just set around the edges but still slightly jiggly in the center.
While the cheesecake cools, prepare the pumpkin topping: in a bowl, combine canned pumpkin with cinnamon, ginger, and cloves, mixing until smooth.
Spread the spiced pumpkin mixture evenly over the cooled cheesecake layer, creating a vibrant orange top.
Return the pan to the oven and bake for an additional 10 minutes to set the pumpkin layer.
Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or until chilled and firm.
Just before serving, optionally whip the heavy cream until soft peaks form and pipe or dollop on top of the bars. Garnish with a sprinkle of cinnamon for a festive touch.
