CRUST:

2 (3 oz.) pkgs. cream cheese, softened
2 sticks butter, softened, room temperature
2 c. flour

Blend until mixed. Break in small balls (1 1/4"). Put into tart pans. Chill for 1 hour.

FILLING:

2 eggs
1 1/2 c. brown sugar
2 tbsp. butter, melted
1/2 tsp. vanilla
1/2 c. chopped pecans

Beat eggs slightly, add sugar gradually. Add butter and vanilla. Mix well. Sprinkle a few nuts in bottom of each shell. Spoon filling over nuts. Do not fill to top. Bake at 350 degrees for 20 minutes.