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FOR CRUST:
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Preheat oven to 350 degrees.
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Generously butter 9x9x2-inch metal baking pan.
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Line rimmed baking sheet with parchment.
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Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
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Add pecans; using on/off turns process until nuts are chopped.
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Add oats, process using on/off turns until mixture is moistened but not clumping.
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Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).
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Transfer remaining crumbs to lined baking sheet.
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Bake crumbs on sheet until golden, stirring once, about 12 minutes.
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Cool crumbs. Bake crust until golden about 30 minutes.
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Remove from oven while preparing filling.
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Maintain oven temperature.
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FOR FILLING:
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Blend all ingredients in same processor unti smooth.
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Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
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Maintain oven temperature.
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FOR TOPPING:
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Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
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Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
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Cover;chill until cold, about 2 hours.
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Cut into squares.
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*Can be made 2 days ahead.
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ENJOY!
