CRUST:

1 (3 oz.) pkg. cream cheese
1/2 tsp. salt
1/2 c. butter
1 c. sifted all-purpose flour

Blend cheese, butter; stir in flour and salt. Chill. Shape in 24 (1 inch) balls. Press dough on bottom of ungreased small muffin tins and shape around sides.

FILLING:

2 tbsp. butter
1 1/3 c. chopped pecans
1 1/2 c. brown sugar
2 eggs, slightly beaten
1/2 tsp. salt

Cream butter and sugar. Add eggs, vanilla and salt; mix until smooth. Add pecans. Spoon filling into prepared crust shells. Bake about 25 minutes at 325 degrees until filling is set. Cool before removing from muffin tins.