Preheat the oven to 350 degrees.

Spray a 13x9 inch baking dish with cooking spray and set aside.
Toast the pecans at 350 degrees for 8 minutes or until golden. Set aside to cool.

In a mixing bowl mix together the cake mix, ½ cup of melted butter and one egg until combined.
Press the mixture evenly into the bottom of the prepared baking dish.
On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted pecans.

In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter.
Whip on medium high speed so that all of the ingredients are well blended.

Pour the filling over the crust and place into the oven.

Bake at 350 degrees for 40-45 minutes.

Remove it from the oven; the cake will still appear a little wiggly. This means it is done.

Melt 1 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave.

Stir until completely smooth then add 1/3 cup of River Baron Artisan Spirit and drizzle over the cake.