1 pkg. dry yeast
1/4 c. can milk (warm)
1 tbsp. sugar
1 c. butter
2 1/2 c. flour, sifted
1/2 tsp. salt
4 egg yolks, slightly beaten
1 lb. cream cheese, softened
1 c. sugar
1 tsp. vanilla

Dissolve yeast in warm milk and add sugar. Cut butter into flour. Add salt as for pie crust. Add egg yolks to yeast mixture and mix well. Divide dough into 2 parts. Roll each part to fit a 9x13x2-inch pan. Place 1 part in bottom of pan.

Mix cream cheese, 1 egg yolk, 1 cup sugar, vanilla. Beat until fluffy. Spread over dough in pan and place the other dough over all. Brush top with lightly beaten egg white. Set aside 2 hours. Top with chopped pecans. Bake at 350 degrees for 30 minutes.