2 eggs
1 1/2 c. brown sugar
2 tbsp. butter
Dash salt
1/4 tsp. vanilla
3/4 c. finely chopped pecans

CRUST:

1 3/4 c. flour
3/4 c. butter
1 1/2 pkg. cream cheese (3 oz. size)

Beat eggs with brown sugar, melted butter, salt, vanilla and pecans. Make crust by sifting and measuring flour; add butter and cream cheese cut in. Pat dough into a flat round cake and divide into 16 portions. Press each portion into 1 3/4 inch muffin cup. Bring sides of dough flush with top of pan. Divide filling equally into cups.

Bake at 350 degrees for 15 minutes, then reduce temperature to 250 degrees and bake 10 minutes more. Cool on wire racks. When cool remove from pans. Can be frozen.