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

FILLING:

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

TOPPING:

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

Heat oven to 325 degrees. Combine cake mix and butter in large bowl, mixing at low speed until crumbly. Set aside 1 cup of mixture for topping. Press remaining mixture in bottom and 1 1/2 inches up sides of ungreased 9 or 10 inch springform pan.

In same bowl, combine cream cheese, sugar, flour, and rum extract; beat until smooth. Add eggs and mix well. Stir in crushed candy bars and 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 70-85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel topping over top. Bake for 8-10 minutes more to set topping. Cool 30 minutes.

Run knife around sides of pan to loosen. Cool completely. Remove sides of pan and refrigerate 4-5 hours or overnight. Store in refrigerator. 16 serving.