Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.
Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes.
In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla.
Add eggs; beat on low speed just until blended. Stir in chocolate chips.
Pour over warm crust; sprinkle with reserved crumb mixture.
Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set.
Cool on a wire rack. Serve or refrigerate, covered, within 2 hours.