2 (3 oz.) pkg. cream cheese
1/4 c. plus 2 tbsp. sugar
2 tsp. vanilla
4 lg. eggs
3/4 c. dark corn syrup
Unbaked 9" pie shell
1 1/4 c. chopped pecans

Beat cream cheese with 1/4 cup sugar, 1 egg and 1 teaspoon vanilla until thick and smooth, reserve. Beat remaining 3 eggs, slightly. Add corn syrup, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla. Beat only until blended.

Spread reserved cream cheese mixture in bottom of pastry shell, sprinkle with pecans, gently pour syrup mixture over pecans. Bake at 375 degrees below center of oven until middle is firm to touch, 35-40 minutes. Cool.