6 oz. cream cheese, softened
1/4 c. plus 2 tbsp. sugar
4 eggs
2 tsp. vanilla
3/4 c. dark corn syrup
1 unbaked 9 inch pie shell
1 1/4 c. coarsely chopped pecans

Beat together cream cheese, 1/4 cup sugar, 1 egg and 1 teaspoon vanilla until thick and smooth. Set aside.

In separate bowl, beat remaining 3 eggs slightly. Add corn syrup, 2 tablespoons sugar and 1 teaspoon vanilla. Beat gently only until blended.

Spread cream cheese mixture in bottom of pie shell. Sprinkle with pecans. Pour egg mixture over pecans.

Bake in preheated 375 degree oven (on low rack) until the middle of the pie is firm to the touch, about 35-40 minutes.