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

Combine at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture into bottom and 1 1/2 inches up sides of ungreased 9 or 10-inch springform pan.

FILLING:

3 eggs
1 tsp. vanilla
3 tbsp. flour
1/3 c. sugar
3 (8 oz.) pkgs. cream cheese, softened
4 crushed toffee candy bars

Combine the cream cheese, sugar, flour, and vanilla. Beat until smooth. Add eggs and beat. Stir in crushed candy bars. Pour into crust-lined pan.

TOPPING:

1/2 c. brown sugar
1 c. chopped pecans
Reserved crumb mixture

Blend all and sprinkle over filling. Bake at 325 degrees for 70-85 minutes. Remove and drizzle with 1/3 cup caramel ice cream topping. Bake another 8-10 minutes. Cool 30 minutes and run knife around edge of pan. Cool completely. Refrigerate 4-5 hours before serving. Serves 16. Very rich. For easier slicing, cut slices with a wet knife.