CRUST:

1 pkg. Pillsbury Plus butter recipe cake mix
1/4 c. butter, softened

FILLING:

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

TOPPING:

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

Heat oven to 325 degrees. In a large bowl, combine cake mix and butter at a 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 9-10 inch springform pan.

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

In a small bowl, combine reserved crumb mixture, brown sugar and pecans; blend well. Sprinkle evenly over filling. Bake for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven; drizzle caramel topping over top. Bake an additional 8 to 10 minutes. Cool 30 minutes.

Run a knife around edge to loosen. Cool completely. Remove sides of pan. Refrigerate 4-5 hours. Store in refrigerator.