Pumpkin Toffee Cheesecake Recipe

•     Crust
• 1 3/4 c. (14 to16) crushed shortbread cookies
• 1 Tbsp. butter or possibly margarine, melted
•     Cheesecake
• 3 pkt (8 ounces each) cream cheese, softened
• 1 1/4 c. packed brown sugar
• 1 3/4 c. (15 ounces) canned pumpkin
• 2/3 c. Evaporated Lowfat milk
• 2 lrg Large eggs
• 2 Tbsp. cornstarch
• 1/2 tsp grnd cinnamon
• 1 c. (about 25 to 30) minced or possibly crushed toffee candies
•     Topping
• 1 c. (8 ounces) lowfat sour cream, at room temp.
• 2 Tbsp. granulated sugar
• 1/2 tsp vanilla extract

Directions