Instructions: Preheat oven to 325 degrees. Place in a large bowl and combine cake mix and butter until crumbly. Set aside 1 cup crumb mixture. Press remaining mixture in bottom and 1 1/2" up sides of ungreased 9" to 10" springform pan. In large bowl, combine cream cheese, sugar, flour and extract of choice; beat until smooth. Add eggs; mix well. Stir in crushed candy bars.

Pour into crust lined pan. In small bowl, combine reserved crumb mixture, brown sugar and pecans; mix well. Sprinkle over filling. Bake at 325 degrees for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven and drizzle caramel over top. Bake another 8 to 10 minutes. Let cool 30 minutes. Run knife around sides of pan to loosen.

Cool completely. Remove sides of pan. Refrigerate at least 4 hours before serving.

Note: If you want to use your own basic cheesecake recipe and convert it, you can substitute 3/4 cup packed dark brown sugar for granulated in basic recipe. Add 1/2 cup finely ground toasted pecans and 2 Tbsp praline liqueur to batter at end. Pour into prepared pan; bake as directed.

Note: Stuart or Schley Pecans are best if you can get them. I get my pecans from Cordele GA at www.hatchers.com or

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