CRUST:

3 oz. cream cheese
1 stick butter, softened
1 c. flour
1/4 tsp. salt

FILLING:

2 eggs
1 1/4 c. brown sugar, packed
2 tsp. vanilla
1 1/4 c. chopped pecans

Mix ingredients for crust together and form into a ball. Refrigerate 8-10 hours or overnight, covered well. Soften slightly and shape into 1-inch balls. Place in tiny, ungreased muffin tins. Press dough to cover bottom and sides.

For filling, beat eggs, add sugar and vanilla. Divide nuts in half. Put some nuts in the bottom of each cup, fill with filling mixture a little less than full, top with the rest of the nuts. Bake at 325 degrees for 25 minutes. Cool slightly before removing from pan. Freezes well.