Pumpkin Toffee Cheesecake

Directions

1. To make crust:
2. Combine cookie crumbs and butter. Press into bottom and sides of ungreased 9-inch springform pan.
3. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.
4. To make cheesecake:
5. Beat cream cheese and brown sugar until creamy.
6. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well.
7. Pour into crust. Bake for 1 hour or until edge is set but center moves slightly.
8. Remove from oven; top with toffee candies.
9. To make the topping:
10. Combine sour cream, sugar, and vanilla; mix well. Spread over warm cheesecake.
11. Bake for 8 minutes. Cool in pan on wire rack.
12. Chill for at least 1 hour or overnight.
13. Drizzle with topping.