Instructions: FOR CRUST: PREHEAT oven to 350 F. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of ungreased 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.