1 pkg Butter Recipe cake mix
1/2 cup butter or margarine, softened
3 (8 oz) pkgs cream cheese, softened
1/3 cup sugar
3 TB flour
1 to 1½ tsp rum extract
4 (1.2 oz) coffee candy bars, coarsely crushed
1/2 cup firmly packed brown sugar
1 cup chopped pecans
1/2 cup caramel ice cream topping
Heat oven to 325o. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for topping. Press remaining mixture in bottom and 1-1/2 inches up sides of ungreased 10- or 9-inch springform 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 small bowl, combine reserved crumb mixture, brown sugar and pecans; blend well.
Sprinkle evenly over filling. Bake at 325o for 70 to 85 minutes or until center is set and topping is golden brown. Remove from oven, drizzle caramel topping over top, Bake an additional 8 to 10 minutes to set topping. Cool 30 minutes. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight. Store in refrigerator. 16 servings.
Tips: If necessary, use floured fingers to press dough in pan.
For easier serving, cut slices with wet knife.