Instructions:

Pumpkin Toffee Cheesecake

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 until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.

Yields 16 servings.