Candy Corn Pumpkin Cheesecake

How to make it

1. Combine graham cracker crumbs, butter, and either crushed Butterfinger or Butterfinger Baking Bits
2. PRESS onto bottom with a flat bottomed cup of your mini springform pan. Set in freezer to chill while preparing your batter.
3. BEAT cream cheese, sugar, brown sugar in large bowl until fluffy. Beat in eggs & Carnation® Evaporated Milk. BEAT cream cheese, sugar, brown sugar in large bowl until fluffy. Beat in eggs & Carnation® Evaporated Milk. Add cornstarch.
4. Divide equally into 3 bowls to get three different colors of batter. Fold in 4 oz. of melted TOLL HOUSE Pumpkin Spice Morsels to one of the bowls, as well as a one drop of orange food coloring.
5. In another bowl, add a couple drops of yellow food coloring, and leave one bowl with white batter. Pour in the yellow cheesecake batter into the crust first, smooth out in an even layer.
6. Repeat with the pumpkin cheesecake, then the white batter last. Preheat your oven to 325° F.
7. BAKE for 40-45 minutes or until the edge is set. Cool on a wire rack to room temperature.
8. DECORATE tops of cooled cheesecake with candy corns all the way around.