Mystery Pecan Pie - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pie crusts (2 crusts in the package)
1 (8 ounce) package cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup chopped pecans
1 cup light corn syrup
2 tablespoons butter, melted

Preparation

Unroll 1 piecrust and place on a lightly floured surface; lightly brush top of crust with water. Unroll remaining crust, and place over bottom crust; gently roll or press crusts together. Fit into a 9-inch pieplate; fold edges under and crimp.
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrust. Sprinkle with pecans.
Stir together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 teaspoon vanilla; pour filling over pecans.
Bake at 350 for 50 to 55 minutes, or until set. Cool completely.