1 pkg. (3 oz.) cream cheese, soft
1/2 c. butter, soft
1 c. sifted flour

FILLING:

2 eggs
2 tbsp. soft butter
1 c. brown sugar
2 tsp. vanilla
1 c. broken pecans

CRUST: Blend cream cheese and butter. Add flour, chill 1 hour or overnight. Shape into 1 inch balls. Press dough into tiny ungreased muffin tins on bottom and sides.

FILLING: Beat ingredients together, put about 1 teaspoon filling into each muffin. Bake at 350 degrees for 15 minutes. Reduce heat to 250 degrees and bake 20 minutes or until light brown.