Recipe

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• 1 3/4 cups shortbread cookies, crushed
• 1 tbsp butter, melted
• 3 (8 oz) packages light cream cheese, softened
• 1 1/4 cups brown sugar , packed
• 1 (15 oz) can pumpkin puree
• 2/3 cup half-and-half (or 5 oz can evaporated milk)
• 2 large eggs
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 cup crushed toffee pieces, candy
• 1 cup sour cream, room temperature
• 2 -6 tbsp sugar
• 1/2-1 tsp vanilla
• caramel ice cream topping

• 1 Crust:.
• 2 Preheat the oven to 350*F. In a small bowl, combine the cookie crumbs and butter. Press onto bottom and 1 up the sides of a 9-inch springform pan. Bake for 6-8 minutes. Do not let brown. Cool on wire rack for 10 minutes.
• 3 Cheesecake:.
• 4 In a large mixing bowl, beat the cream cheese and brown sugar until it's creamy. Add the pumpkin, milk, eggs, cornstarch and cinnamon. Stir well and pour into the crust.
• 5 Bake for 60 to 65 minutes, or until the edge is set and the center jiggles just a little. Remove it from the oven. Immediately top it with toffee candy pieces. Don't turn off the oven.
• 6 Topping:.
• 7 Combine the sour cream, sugar and vanilla. Mix well and spread over the top of the warm cheesecake. Bake for 8 minutes. Cool completely in pan on a wire rack. Refrigerate for several hours or up to overnight.
• 8 Remove the outside of springform pan. Drizzle with caramel sauce before you serve.
• 9 Enjoy!