1 pkg. butter recipe cake mix
1/2 c. butter, softened
3 (8 oz.) pkg. cream cheese, soft
1/3 c. sugar
3 tbsp. flour
1 - 1/2 tsp. rum extract
3 eggs
4 (1.2 oz.) toffee Heath bars, coarsely crushed
1/2 c. brown sugar, packed
1 c. pecans, chopped
1/3 c. caramel ice cream topping

CRUST: Preheat oven to 325 degrees. Combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture in bottom and 1 1/2 inch up side of ungreased 9 or 10 inch springform pan.

FILLING: Combine cream cheese, sugar, flour and rum extract. Beat until smooth. Add eggs, mix well, add crushed candy bars. Pour into crust.

In small bowl, combine reserved crumb mixture, brown sugar, and pecans. Blend well. Sprinkle evenly over filling. Bake at 325 degrees for 70 - 85 minutes (golden brown). Remove from oven. Drizzle caramel over top. Bake 10 minutes more to set topping. Cool 3 minutes. Run knife around pan. Cool completely. Remove sides of pan. Refrigerate 4 - 5 hours or overnight. Store in refrigerator. Cut with a wet knife.