Two pies in one:  Spicy pecan and tender cheesecake. Comes out of the oven with the layers switched! Looks like a cheesecake but a surprise is underneath. 1 (9 inch) pie shell 1 (8 ounce) package cream cheese, softened 1/3 cup white sugar 1 egg 1 teaspoon vanilla extract 3 eggs, beaten 1 cup light corn syrup 1/4 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1  Preheat oven to 350 degrees 2  In a small mixing bowl, beat cream cheese until fluffy.     Add 1/3 cup sugar and beat until smooth.     Thoroughly mix in 1 egg and 1 teaspoon vanilla extract.     Do not overbeat.     Spread mixture into pastry shell. 3  In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon vanilla extract, salt, cinnamon, and cloves.     Mix until incorporated but not frothy.     Pour mixture over cream cheese layer. 4  Bake in preheated oven for 35 to 45 minutes, until filling is set and top is browned.     Pie will be quite high, but will settle as it cools.