3/4 c. Crisco
3/4 c. sugar
1/3 c. brown sugar, packed
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 c. miniature chocolate chips
3/4 c. pecans, chopped
2- 8 oz. cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla

In a mixing bowl, cream shortening, 3/4 c. sugar and brown sugar. Beat in 1 egg and 1 1/2 tsp. vanilla. Combine dry ingredients, add to creamed mixture and mix well. Fold in chocolate chips and nuts. Set aside one third of the mixture for topping. Press remaining dough in a greased 9 inch x 13 inch pan.

Bake at 350°F for 8 minutes. In small bowl, beat cream cheese and 3/4 c. sugar until smooth. Add 2 eggs and 1 tsp. vanilla. Mix well. Spoon over crust. Drop spoonfuls of topping over filling.

Bake at 350°F for 35 minutes or until golden brown. Cool, cut into bars and store in refrigerator.