Pumpkin Toffee Cheesecake

Pumpkin Toffee Cheesecake
Crust
1 3/4 cups (about 14-16) crushed shortbread cookies
1 tablespoon butter or margarine, melted
Cheesecake
3 packages (8 ounces each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 ounce) pumpkin puree
2/3 cup evaporated milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25-30) chopped or crushed toffee candies
Topping
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 degrees.
For the crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake 6-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
For the cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake 60-65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
For the 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. Drizzle with caramel topping before serving.
Serves 16.
Nutrition values per serving (not including ice cream): 361 calories, 23 g fat, 34 g carbohydrates, 1 g fiber, 6 g protein, 91 mg cholesterol, 207 mg sodium.