Prepare an 8x8 or 9x9 inch baking dish with aluminum foil or parchment paper (leave an overhang on two sides of the pan for easy removal) and spray with non-stick cooking spray.
Crust:
Combine the ginger snap crumbs, brown sugar, and butter in a medium bowl and mix to combine.
Press mixture evenly into bottom of prepared pan.
Cheesecake:
With a hand mixer, combine the pie filling, cream cheese, and vanilla on medium speed until smooth.
Pour mixture over crust.
Topping:
In a medium bowl (use the same one that you used for your crust for easier clean up) mix together the pecans, flour, oats, both sugars, and the cinnamon until combined.
Add the butter and mix well.
Scatter the topping evenly over the cheesecake layer without mixing.
Bake bars in preheated oven for 30-35 minutes.
Allow to cool for 30 minutes before removing from pan.