Pecan Cheesecake Pie

1⁄2 15-oz. pkg. refrigerated pie crusts

8-oz. pkg. cream cheese, softened

4 eggs, divided

3⁄4 c. sugar, divided

2 t. vanilla extract, divided

1⁄4 t. salt

11⁄4 c. chopped pecans

1 c. light corn syrup

Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.