Cream cheese crust- Combine butter, cream cheese and flour in large mixing bowl. Add salt and flavoring. Beat on low speed to mix ingredients. You can also use a food processor with steel blade for quicker dough, just don’t process too long.  Flatten dough into a round 1/2″ disc, wrap in plastic wrap and chill for 30 minutes.  Lightly spray springform 9″ tart pan with removable bottom with cooking spray. Set aside.

Remove chilled dough, remove wrap and dust counter with reserved 1/4 cup confectioners sugar, roll chilled dough into a 10″ round shape. Or roll dough between two sheets of parchment paper into your 10″ round. Place dough inside tart pan pressing up sides and bottom of pan. Level edges of dough around edges of pan. Place in refrigerator to chill while making filling.

Preheat oven to 350 degrees F. Place oven rack in center of oven.

Make Chocolate Pecan Filling

1. In large mixing bowl, cream butter and gradually add sugar, beat until light and fluffy about 3-4 minutes.
2. Add beaten eggs, corn syrup, salt and extract. Mix well.
3. In medium bowl, mix chips, pecans and flour together, toss to evenly coat. Add this to the butter mixture. Use a rubber spatula to fold ingredients as not to break up pecans and chips.
4. Remove chilled dough from refrigerator and fill with pecan chip filling. Cover with alum foil to prevent top from browning to fast.
5. Place in preheated oven at 350 for 45 minutes or until filling is set. Remove foil and brown top additional 5 minuets if top isn’t browned.
6. Allow tart to cool before serving, serve with whipped cream.

Making Whipped Creme

In chilled medium mixing bowl, whip heavy cream and confectioners sugar with whisk attachment for 3-4 minutes until soft peaks form, add flavoring and ground cinnamon. Whip on high speed until stiff peaks form. Serve whipped cream on the side in serving dish for self serving or dollop onto center of pie.