(Makes 16 servings)

Crust

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

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 ounces) Libby’s 100% Pure Pumpkin

2/3    cup (1 5-fluid ounce can) NestlÈ Carnation Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

Topping

1 container (8 ounces) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

PREHEAT oven to 350∞ F.

For 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 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. Remove side of springform pan. Drizzle with caramel topping before serving.