Pumpkin Toffee Cheesecake

1 3/4 cups (about 14 to 16 cookies) crushed toffee or plain shortbread
cookies
4 teaspoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can Libby's 100% Pure Pumpkin
2/3 cup Nestle Carnation Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup chopped or crushed hard toffee candies, divided use
1 cup sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

Preheat oven to 350 F (175 C). For crust combine cookie crumbs and butter
in small bowl. Press onto bottom and 1-inch up side of 9-inch springform
pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack
for 10 minutes. For cheesecake beat cream cheese and brown sugar in large
mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated
milk, cornstarch and cinnamon; beat well. Stir in 1/3 cup toffee pieces.
Pour into crust. Bake for 60 to 65 minutes or until edge is set but center
still moves slightly. Remove from oven and top with 1/3 cup toffee pieces.
For topping combine sour cream, sugar, vanilla extract and remaining
toffee pieces in small bowl; mix well. Spread over surface of warm
cheesecake. Bake for 8 minutes. Cool on wire rack. Refrigerate for several
hours or overnight. Remove side of springform pan.

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