Bottom:

1/2 C. pecan pieces finely chopped

1 C. all-purpose flour

1/2 C. sugar

1/4 C. cocoa

1/2 C. butter, cut into 8 pieces

1 egg

Top:

8 oz. cream cheese

1/2 C. sour cream

1/3 C. sugar

1 egg

2 T. milk or cream

1 T. all-purpose flour

1/2 C. pecan pieces

Heat oven to 325° F.

Toast pecans in the oven for 10 minutes or until they smell toasty. Chop them fine.

To make the bottom layer, combine flour, sugar and cocoa in a medium bowl. Add butter and use 2 knives or a pastry blender to cut the butter into the cocoa mixture until the mixture resembles coarse meal. Stir in the pecans. Add egg and stir to blend. Press the mixture into the bottom of an ungreased 9-by-9-inch baking pan. Bake 15 minutes.

Meanwhile, to make the top layer, beat cream cheese with sour cream and sugar until the mixture is creamy and evenly mixed, scraping the bowl several times as you beat. Add egg and beat briefly to mix. Add milk and flour and beat again to combine evenly. Spread on baked crust in pan. Sprinkle with pecans. Bake for 25 minutes or until set. Cool, chill thoroughly and cut in squares.

Makes 16 squares.