Heat oven to 350°F. In a large bowl, stir together cookie mix, graham cracker crumbs, cinnamon and pecans. Cut in butter, using a pastry blender or fork, until mixture is crumbly and looks like wet sand. (Or, use a food processor.) Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch baking pan. Bake 10 minutes. Cool 10 minutes.
Meanwhile, in a large bowl, beat cream cheese and sugar with a hand mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Cover and refrigerate at least 2 hours or until chilled.
For bars, cut into 6 rows by 4 rows. Serve with dollops of whipped cream. Store covered in refrigerator.