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Toffee-pumpkin Cheesecake
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| 2 c | cinnamon gr cries, (32) |
| 1/2 c | melted butter |
| 2 8oz pkg | cr cheese, softened |
| 1/2 c | sugar |
| 1 t | vanilla |
| 5 | eggs |
| 1 bag | Toffee bits |
| 15 oz can | pumpkin |
| 3/4 c | whipping cream |
| 2/3 c | sugar |
| 1/2 t gr | cinnamon |
| 1/8 t | salt |
| 8 oz | whipped topping |
Heat oven 300. Mix gr crkr crumbs w/ margarine. Press in bottom of springform pan. Bake 15 min; cool 10 min. Beat cr cheese, 1/2 c sugar and vanilla until smooth. Add 2 eggs. Stir in 1c bits. Spread over crust. In lg bowl mix pumpkin, whipping cream, 2/3 c sugar, cinnamon, salt and 3 eggs until blended. Spoon over cheesecake. Bake 2 hrs until cheesecake is set 2" from edge of pan. (put dish of water in bottom of oven to avoid cracking). Cool 30 min. Refrig 6 hours. Top with whipped topping and remaining toffee bits
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