(from my friend Nancy)
Crust:
1 Butter Pecan cake mix
1/2 cup butter or margarine, softened
Filling:
3 - 8 oz. packages light cream cheese
1/3 cup sugar
3 tbsp. all purpose flour
3 eggs
1-1/2 tsp. rum extract
4 - 1.4 oz. Skor chocolate bars, coarsely chopped
Topping:
1/2 cup brown sugar
1 cup chopped pecans
1/3 cup caramel ice cream topping
Heat oven to 325 degrees. In 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 side of ungreased 10 inch spring form pan.
In same bowl combine cream cheese, sugar, flour and rum extract. Beat until smooth. Add eggs, mix well. Stir in chopped candy bars. Pour into crust-lined pan. In small bowl combine reserved crumb mixture, brown sugar and pecans. Sprinkle evenly over mixture.
Bake at 325 degrees for 70 to 85 minutes or until centre 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 side of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4 to 5 hours or overnight before serving. Store in refrigerator.