Ann's Candy Pecan Cheesecake
Guest Cook: Ann D. Kennamer

CRUST
1 (18.25 oz) Moist Supreme Butter Recipe Cake Mix
½ cup butter

FILLING
3 (8 oz) pkg. Cream cheese, softened

1/3 cup sugar

3 T. all purpose Flour

1 t vanilla

3 eggs

1 C. crushed candy (Heath Bars or Butterfinger)

TOPPING
½ C firmly packed brown sugar

½ C caramel or toffee ice cream topping

Preheat oven to 325º F.
In large bowl, combine cake mix and butter; beat at low speed until crumbly.  Reserve 1 cup of crumb mixture for topping.  Press remaining mixture in bottom and ½ inch up sides of ungreased springform pan.

In same bowl, combine cream cheese, sugar, flour and vanilla; beat until smooth.  Add eggs; mix well.  Stir in crushed candy bars.  Pour into crust-lined pan.

In medium bowl combine reserved crumb mixture, brown sugar and pecans; mix well.  Sprinkle evenly over filling.

Bake @ 325° F for 70 to 85 minutes or until center is set and topping is golden brown.

Remove cheesecake from oven.  Drizzle topping over top.

Return to oven; bake an additional 8 to 10 minutes or until topping is set. Cool 30 minutes.  Run knife around sides of pan to loosen.  Cool 1 hour or until completely cooled.  Remove sides of pan.  Refrigerate at least 4 hours or overnight.

16 servings.

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