Pastry for 9" pie crust
16 oz. cream cheese, room temperature
1/4 c. sugar
1 egg
2 tsp. vanilla
3 eggs
3/4 c. light corn syrup
2 tbsp. sugar
1 tsp. vanilla
3 oz. pecans, lightly toasted & finely chopped

Preheat oven to 375 degrees. Line pie crust with waxed paper, fill with dried beans and bake for 10 minutes.

Combine cream cheese, 1/4 cup sugar, egg and 2 teaspoons vanilla in mixing bowl and beat until smooth.

In another bowl beat eggs, corn syrup, sugar and vanilla until well mixed.

Pour cream cheese mixture into pie crust, spreading evenly. Sprinkle with pecans. Stir corn syrup mixture again and carefully pour through fork over pecans (this technique will keep pecans from shifting). Bake until set, about 40 to 45 minutes. Serve chilled.