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) package cream cheese, softened
1 1/4 cups packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® 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.
Makes 16 servings.