Pecan Praline Cheesecake

CRUST
1 pkg. Butter Recipe Cake Mix
1/2 cup butter, softened

FILLING
3 (8 oz.) pkg. cream cheese, softened
1/3 cup sugar
3 tablespoons flour
1 1/2 tablespoons rum extract
3 eggs
4 (1.4 oz) toffee candy bars, coarsely crushed

TOPPING
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup 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 crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1 1/2 inches up the sides of an ungreased 10-inch spring form pan.

In same large 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 a small bowl, combine reserved crumb mixture, brown sugar, and pecans; mix well. Sprinkle evenly over filling.

Bake at 325 degrees for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven; drizzle caramel topping over the top. Bake an additional 8 to 10 minutes to set topping. Cool 30 minutes. Run knife around sides of the pan to loosen. Cool completely. Remove sides of the pan. Refrigerate 4 to 5 hours or overnight before serving.