• 3/4 C. shortening
• 3/4 C. sugar
• 1/3 C. packed brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1 1/2 C. flour
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1 1 /2 C. mini chocolate chips
• 3/4 C. chopped pecans
  Filling:
  
• 2 pkgs. (8 oz) cream cheese, softened
• 3/4 C. sugar
• 2 eggs
• 1 tsp. vanilla extract

In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla.

Combine the flour, salt and baking soda; add to the creamed mixture and mix well.

Fold in the chocolate chips and pecans. Set aside 1/3 of the dough for topping. Press remaining dough into a greased 13 x 9 inch baking pan. Bake at 350º for 8 minutes.

Meanwhile in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla. Mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over filling. Bake at 350º for 35-40 minutes or until golden brown.

Cool on wire rack. Cover and store in the refrigerator

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