Instructions: Heat oven to 325 degrees. 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 325 degrees 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. 16 serving.

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