CRUST:

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

In large bowl combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture in bottom and 1 1/2-inches up sides of ungreased 9 or 10-inch spring form pan.

FILLING:

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

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

TOPPING:

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

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 or until center is set and topping is golden brown.

Remove from oven and drizzle caramel topping over top; bake 10 minutes longer. Cool 30 minutes and run knife around sides of pan to loosen. Remove sides of pan; refrigerate 4 hours or overnight. Store in refrigerator.