CRUST:

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

FILLING:

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

TOPPING:

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

Heat oven to 325 degrees F. In large bowl combine cake mix and butter at low speed until crumbly. Reserve 1 cup of mixture for topping. Press remaining mix in bottom and 1 1/2 inch up side of ungreased 9-10 inch springform pan.

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

In small bowl combine reserved crumb mix, brown sugar and pecans, blend well. Sprinkle evenly over filling. Bake 70-85 minutes or until center is set and topping is golden brown. Remove from oven; drizzle caramel topping over cake. Bake an additional 8-10 minutes.

Cool 30 minutes on rack. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4-5 hours. Store in refrigerator.