6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1 cup self-rising flour
½ cup chopped pecans
1 8-ounce package cream cheese, softened
¼ cup sugar
1 egg
2 tablespoons sour cream
1 teaspoon vanilla extract
½ teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons chopped pecans

Preheat oven to 350°F.  Spray an 8x8-inch baking pan with non-stick vegetable spray.

In a medium bowl, cream butter and sugar until light and fluffy.  Stir in flour and pecans to make a dough.  Reserve ¾ cup of the dough.  Press remaining dough onto the bottom of the prepared baking pan.

Bake for 15 minutes or until golden brown.

In a large mixing bowl, beat cream cheese and sugar until smooth.  Beat in egg, sour cream, vanilla, lemon rind, and lemon juice.  Spread evenly over the baked layer.  Crumble reserved dough over the top; sprinkle with pecans

Bake for 30 minutes or until puffy in the center.  Cool in pan on a wire rack.

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