CRUST:

2 (3 oz.) pkgs. cream cheese
1 stick butter
1 c. flour

Cream butter and cheese; add flour. Refrigerate for ease of handling. Mold a little at a time in small muffin tins.

FILLING:

1 1/2 c. brown sugar (half light, half dark, if possible)
2 eggs
1 tsp. vanilla
1/2 to 1 c. chopped nuts

Beat eggs (not too much); add sugar and vanilla. Place nuts in shell either top or bottom of filling. Bake at 325 degrees for 30 minutes (more if necessary). NOTE: I use 1 cup of nuts (sometimes a little more) and I mix the nuts up with the filling and fill the shells about 2/3 full.