|All purpose flour||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||6 Tablespoon, softened|
|Cream cheese||8 Ounce, softened (1 package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Finely chopped pecans||1 Tablespoon|
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal.
Reserve 1 cup of crumb mixture; set aside.
Press remaining mixture into an ungreased 8-inch square pan.
Bake at 350°F for 12 to 15 minutes or until lightly browned.
Beat cream cheese with electric mixer until light and fluffy; gradually add V* cup sugar, mixing well.
Add next 4 ingredients, beating well.
Spoon cream cheese mixture over crust.
Combine reserved crumb mixture and pecans; sprinkle over cream cheese mixture.
Bake at 350°F for 25 to 30 minutes.
Cool; cut into squares.