1 3oz package cream cheese
1 stick butter, plus 1 Tbs
1 c flour
3/4 c brown sugar
1 tsp vanilla
1/8 tsp salt
1/2 c chopped pecans, divided
1. Soften cream cheese and 1 stick of butter to room temperature. Blend. Add flour. Mix.
2.Shape into 24 balls. Chill. Press into small muffin pans to shape covering all sides and bottom well.
3. Filling: Beat together eggs, sugar, 1 Tbs butter, vanilla and salt until smooth. Place 1/2 of the pecans in the bottom of the cups. Divide the filling into the cups. Top with remaining pecans.
4. Bake 30 min at 325. Cool in pan. Freeze well.