Layered Pumpkin Pie Toffee Cheesecake

** Recipe from Our Best Bites **

* 2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
* 1/2 c. (1 stick) butter
* 2 (8-oz) packages cream cheese, softened
* 1/2 c. sugar
* 1 tsp. vanilla
* 5 eggs, at room temperature
* 1 bag toffee bits
* 1 (15-oz.) can pumpkin (or use homemade, it’s 1 3/4 c.)
* 3/4 c. whipping cream
* 2/3 c. sugar
* 1/2 tsp. ground cinnamon
* 1/4 tsp. pumpkin pie seasoning
* 1/8 tsp. salt
* whipped topping or sweetened whipped cream

Heat oven to 300.  Spray a 9 or 10″ springform pan with cooking spray.  In a small bowl, mix crumbs and butter.  Press in bottom of pan.  Bake 15 min.  Remove from oven & set aside.  In large bowl, beat cream cheese, 1/2 c. sugar, and vanilla until smooth.  Beat in 2 eggs.  Stir in 1 c. toffee bits. Spread over crust. In another bowl, mix pumpkin, whipping cream, 2/3 c. sugar, cinnamon, pumpkin pie seasoning, salt & remaining 3 eggs just until blended.   Slowly and carefully spoon over cheesecake layer.  Bake for 2 hrs. or until edge of cheesecake is set at least 2" from edge of pan but center still jiggles slightly when moved.  Turn oven off; open oven door at least 4".  Leave cheesecake in oven 30 min.  Run spatula around edge of pan.  Cool 30 min.  Refrigerate 6 hrs. or overnight.  Run spatula around edge of pan; remove side of pan.  Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.