CRUST:

1 Pillsbury Plus butter cake mix
1/2 c. butter, softened

FILLING;
3 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
3 tbsp. flour
1 1/2 tsp. rum extract
3 eggs
4 (1.2 oz.) toffee bars, coarsely crushed

TOPPING:

1/3 c. brown sugar
1 c. chopped pecans
1/3 c. caramel sauce

Preheat oven to 325 degrees.

In large bowl combine cake mix and butter until crumbly. Reserve 1 cup crumb mixture. Press remaining in bottom and 1 1/2" up sides of ungreased 9" to 10" springform pan.

In large bowl combine cream cheese, sugar, flour and rum extract; beat until smooth. Add eggs; mix well. Stir in crushed toffee bars. Pour into crust lined pan.

In small bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle over filling. Bake at 325 degrees for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel over top. Bake another 8 to 10 minutes. Let cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate at least 4 hours before serving.