1 pkg. butter cake mix
1/2 c. butter
3 (8oz) pkg. cream cheese softened
1/3 c. sugar
3 Tb. flour
1 to 1 1/2 tsp. rum extract
4 (1.2 oz) toffee candy bars, coarsley crushed
1/2 c. firmly packed brown sugar
1 c. chopped pecans
1.2 c. caramel ice cream topping.
Heat oven to 325 degrees. In a large bowl, combine cake mix
and butter at low speed, until crumbly.
Reserve 1 cup of the crumb mixture for topping.
Press remaing mixture in bottom and 1-1/2 up sides
of 9-10 inch springform pan.
(Use floured fingers to do this if necessary)
In the same large bowl, combine cream cheese, flour and sugar
and rum extract; beat until smooth.
Add eggs, mix well. Stir in crushed candy bars.
Pour into crushed lined pan.
In a small bowl, combine reserved crumb mixture,
brown sugar and pecans, blend well.
Sprinkle evenly over filling.
Bake at 325 until filling is set and the crumb mixture is golden brown.
Remove from oven. Drizzle caramel ice cream topping over top.
Bake an additional 8-10 minutes to set topping.
Cool 30 minutes then run knife arounf edge to loosen.
Cool completely. Remove sides of pan.
Refigerate 4-5 hours or overnight. Store in refrigerator.