Preheat oven to 350.

Spray a 9" spring-form pan with cooking spray.

In medium bowl combine your cake mix, canned pumpkin and eggs and mix until combined.

Spread half the mixture into your cake pan and bake for about 15 minutes or until a toothpick comes out clean.

Remove from oven and let cool.

In another bowl, mix together your cream cheese, sugar, lemon juice and spices until creamy.

Fold in your cool whip until combined.

Spoon cheesecake filling over the top of cooled cake (still in spring-form pan) and refrigerate until set, about 1-2 hours.

Crumble your cookies and sprinkle over the top of the cheesecake.

Serve and enjoy!