Pumpkin Toffee Cheesecake Recipe

Ingredients

• 1 3/4 cups shortbread cookies,
• crushed
• 1 T. butter, melted
• 3 (8 oz.) pkgs. cream cheese,
• softened
• 1 1/4 cups brown sugar
• 15 oz. can pumpking puree
• 5 oz. evaporated milk
• 2 large eggs
• 2 T. cornstarch
• 1/2 t. ground cinnamon
• 1 cup crushed toffee candies
• 1 container sour cream, room
• temperature
• 2 T. sugar
• 1/2 t. vanilla
• caramel topping