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

FILLING:

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

TOPPING:

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

Heat oven to 325 degrees F. In bowl 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 inches up sides of ungreased 10-9 inch springform pan. 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.

In small bowl, combine remaining crumbs, brown sugar and nuts; blend well. Sprinkle over filling. Bake at 325 degrees for 70-80 minutes or until center is set or golden brown. Remove from oven, drizzle caramel topping over top. Bake additional 8 to 10 minutes to set topping. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight. Store in refrigerator.