1 package Pillsbury butter recipe cake mix
1/2 cup softened butter

Filling:
24 ounces cream cheese, softened
1/3 cup sugar
1 1/2 teaspoons rum extract
4 toffee candy bars, coarse crushed
3 tablespoons flour
3 eggs

Topping:
1/2 cup packed brown sugar
1/3 cup caramel ice cream topping
1 cup chopped pecans

Heat oven to 325ºF. 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 325ºF 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