Break crackers up and place in food processor fitted with a steel blade and grind into crumbs. Or place the crackers in a plastic food bag and crush with a rolling pin. Combine the crushed crumbs with granulated sugar, melted butter and salt. Mix well. Press the mixture into a 9 inch pie plate, pressing down firmly. Bake for 8 minutes. Remove from oven, let cool 5 minutes then put in the freezer for 10 minutes to finish cooling and firm up.
With a hand held mixer, beat the cream cheese, pumpkin, whiskey (if using), vanilla (if not using whiskey, use 2 teaspoons, otherwise use 1 teaspoon), cinnamon, cloves and nutmeg until smooth and creamy.
In a clean bowl with clean beaters, whip the cream until soft peaks form. Mix a little of the cream into the pumpkin mixture, then fold in the rest. Smooth the mixture into the cooled pie crust and refrigerate until serving. Just before serving, garnish the top of the pie with the English Toffee Bits.