Pumpkin Toffee Cheesecake

1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) Pure Pumpkin
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

• Combine cookie crumbs and butter in small bowl. 
• Press onto bottom and 1-inch up side of 9-inch spring form pan.
• Bake for 6 to 8 minutes (do not allow to brown). 
• Cool on wire rack for 10 minutes
• 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.
• 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 spring form pan. 
• Drizzle with caramel topping before serving.