| RECIPE METHOD
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
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.
Recipe reprinted by permission of Libby's® Pumpkin®. All