Pumpkin-Layered Toffee Cheesecake

I like pumpkin pie. I like cheesecake. Here you go:

I found the recipe here, but halved it and changed some stuff. 

Ingredients

• Gharam-Cracker crust
• 1-8 oz Cream Cheese
• 1/4 cup sugar
• 1/2 tsp vanilla
• 1 egg
• 1/2 cup toffee
• 7/8 cup pumpkin filling (12.5 oz)
• 3/8 cup of whipping cream (1/3 cup butter + 3/4 cup milk --> 1 cup whipping cream)
• 1/3 cup sugar
• 1/4 tsp. cinnamon
• 1/8 tsp. ginger
• 2 eggs
• Dash of salt

Instructions

1. Pre-heat oven to 300F.
2. Blend cream cheese and 1/4 cup sugar. Mix in 1/2 tsp. vanilla, 1 egg, and 1/2 cup toffee. Pour into crust.
3. Mix remaining ingredients. Pour gently on top of cream cheese.
4. Bake for 2 hours and or until mostly set.
5. Turn off oven and open door. Leave pie in for 30 minutes.
6. Take out and leave outside for 1 hour.
7. Put in fridge for a few hours and serve!

Look at how beautiful those layers are!