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Preheat the oven to 325°F (163°C). Line an 8-inch square pan with parchment paper.
Mix the crushed chocolate sandwich cookies with melted butter. Press firmly into the pan and bake for 8 minutes.
Beat the softened cream cheese and sugar until smooth. Add pumpkin purée, eggs, vanilla, pumpkin pie spice, flour, and salt. Mix just until combined.
Spread the filling over the crust and gently tap the pan to release large air bubbles.
Bake for 35–45 minutes, until the edges are set and the center still has a slight jiggle.
Cool at room temperature for about 1 hour.
Pour steaming heavy cream over the chocolate chips. Let stand for 2 minutes, then stir until smooth.
Spread the chocolate topping over the cooled cheesecake. Refrigerate for at least 4 hours.
Lift from the pan, slice into 16 bars, and serve chilled.

Use plain pumpkin purée, not pumpkin pie filling.
Soften the cream cheese before mixing for a smooth filling.
Do not overmix after adding the eggs.
Chill completely before slicing.
Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition information is an estimate per bar, based on 16 servings.