Pumpkin Toffee Cheesecake

For the Crust:

1 3/4 cups (about 14 to 16 cookies) crushed toffee shortbread cookies

4 teaspoons butter or margarine, melted


For the Cheesecake:

3 packages (8 ounces each) cream cheese, softened

1 1/4 cups packed brown sugar

1 3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin

2 large eggs

2/3 cup Nestle Carnation Evaporated Milk

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 35 to 40 candies) chopped or crushed toffee candies, divided


For the Topping:

2 cups (16-ounce container) sour cream, at room temperature

1/4 cup granulated sugar

1/2 teaspoon vanilla extract




Preheat oven to 350 degrees F.


FOR THE 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 THE CHEESECAKE:
Beat cream cheese and brown sugar in large mixing 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 THE 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.