1 (8 oz.) pkg. cream cheese, softened
1/2 c. packed brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. dairy sour cream
12 graham cracker tart shells (found near the baking supplies at the grocery store)
36 pecans halves

Beat the cream cheese until smooth. Add the sugar and vanilla; beat until well combined. Add the eggs all at once. Beat just until combined. DO NOT OVERBEAT. Stir in the sour cream.

Pour mixture into the tart shells. Bake in a 350 degree oven for 15 to 18 minutes or until the center appears set; cool. Place 3 pecan halves on top of each cheesecake. Yield: 12 individual cheesecakes. May be frozen.