Pecan Cream Cheese Pie

2 - 3 oz pkg cream cheese, softened
1/2 cup sugar
4 eggs
2 tsp vanilla
1/4 tsp salt
1 unbaked 9 inch pastry shell
1 1/4 cups chopped pecans
3/4 cup light or dark corn syrup
3 tbsp sugar
3 tbps butter, melted

1. In a medium mixing bowl beat cream cheese with an electric mixer on medium speed till smooth.  Add the 1/2 cup sugar, 1 of the eggs, 1 tsp of the vanilla, and salt; beat just till combined.  Spread the cream cheese mixture onto the bottom of the pastry.  Sprinkle pecans over the cream cheese mixture.
2. In a large mixer bowl use a rotary beater or whisk to lightly beat the remaining 3 eggs just till combined.  Stir in corn syrup, the 3 tbsp sugar, butter, and remaining 1 tsp vanilla.
3. Place the partially filled pastry on a baking sheet on the oven rack.  Slowly pour the syrup mixture over pecans.  Cover the edge with foil.  Bake in a 375 oven for 20 minutes more or till a knife inserted near the centre comes out clean.  Cool pie completely on a wire rack.  Cover and chill to store.