1 refrigerated pie crust, softened
8 ounces cream cheese, softened
6 tablespoons sugar
1/2 teaspoon vanilla
1 egg
1/4 cup finely chopped crystallized ginger

TOPPING:
2 tablespoons flour
1/4 cup butter, melted
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
2 cups pecan pieces

Heat oven to 350ºF. Prepare pie crust as directed on package for one crust filled pie, using a 9" glass pie pan or deep dish pie pan. In medium bowl, combine cream cheese, sugar, 1/2 tsp vanilla and 1 egg; beat at medium speed until smooth. Stir in ginger. Spoon and spread filling in crust-lined pan.

In large bowl, combine flour and butter; mix well. Add brown sugar, 1 tsp. vanilla and 2 eggs; mix well. Stir in pecans. Carefully spoon mixture evenly over filling. Bake at 350ºF for 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until center is set and crust is golden brown. Cool 1 hour. Refrigerate 2 hours or until thoroughly chilled. Store in fridge.