CRUST:

1 pkg. Pillsbury Plus butter cake mix
1/2 c. soft butter

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
1/3 c. sugar
3 tbsp. flour
1 tsp. rum extract
3 eggs
4 (1.2 oz.) coarsely crushed Heath candy bars

TOPPING:

1/2 c. brown sugar
1 c. chopped pecans
1/3 c. caramel ice cream topping

Heat oven to 325 degrees. In large bowl combine cake mix and butter at low speed until crumbly. Save 1 cup of mixture for topping. Press remaining mixture in bottom and 1 1/2" up sides of a 9" or 10" springform pan.

Combine cream cheese, sugar, flour and extract. Beat until smooth. Add eggs; mix well. Stir in crushed candy bars. Pour into crust-lined pan.

In small bowl combine reserved crumb mixture, brown sugar and pecans; blend well. Sprinkle evenly over filling. Bake at 325 degrees for 70 to 85 minutes or until center is set and topping is golden. Remove from oven. Drizzle caramel topping over top. Bake an additional 8 to 10 minutes to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight. Store in refrigerator. Makes 16 servings.