Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides; spray with cooking spray.
Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan.
Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over crust.
Sprinkle with reserved oat mixture.
Bake 25 min.; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.
