Toffee-Pumpkin Cheesecake

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2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)

1/2 cup (1 stick) butter, melted

2 8-oz packages cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

5 eggs, at room temperature

1 bag toffee bits

1 15-oz can pumpkin (or use homemade, it’s 1 3/4 cup)

3/4 cup whipping cream

2/3 cups sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie seasoning

1/8 teaspoons salt

Cool Whip or sweetened whipped cream for topping

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