Pecan Cheesecake Pie

Pecan Cheesecake Pie For the cheesecake layer 1 refrigerated pie crust (I use Pillsbury) 1 package cream cheese (8 oz.) 1/4 cup sugar 1 egg For the pecan layer 2/3 cup dark corn syrup 2 eggs 2/3 cup sugar 1 1/2 Tablespoons butter, melted 1/2 teaspoon vanilla 1 cup pecans Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake) Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool 2-3 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through. Cut into 12 slices.