1Heat oven to 325 degrees
Mix ginger snaps crumbs,butter & 2 Tablespoons sugar;Press uon bottom & up side of a 9" pie plate.
2Beat cream cheese,1/2 cup sugar and vanilla with mixer until blended;mix well...Add eggs,1 at a time,beating after each just until blended.Stir in half,of EACH of pie filling,nuts,and toffee...Pour onto crust.
3Bake..35 minutes or until center is almost set.Cool.Refrigerate 4 hours. Top with remaining filling,nuts and toffee.