Preheat the oven to 350°F (175°C).

In a medium bowl, mix the spiced biscuit crumbs, melted butter, and brown sugar until combined. Press this mixture firmly into the bottom of a greased 9x9-inch baking dish. Bake in the preheated oven for about 10 minutes or until set.

In a large mixing bowl, combine the softened cream cheese and sugar. Beat until smooth. Add the pumpkin puree, eggs, sour cream, pumpkin pie spice, vanilla extract, and salt. Mix until well combined, ensuring no lumps remain.

Stir in the flour and cookie butter spread until fully blended.

Pour the pumpkin cheesecake mixture over the pre-baked crust, spreading evenly.

Bake for 40-50 minutes, or until the center is set and a toothpick inserted comes out mostly clean.

Allow the bars to cool completely at room temperature.

Once cooled, mix the heavy cream and additional cookie butter, then drizzle it over the bars along with the reserved spiced biscuit crumbs.

Refrigerate for at least 2 hours before cutting into bars and serving.