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In saucepan melt cream cheese, vanilla and vanilla syrup over med low heat. When melted add pumpkin, eggs, pumpkin pie spice and 2tbl splenda. Stir w/ whisk over med heat until bubbly. Remove from heat.
In non-stick frying pan melt 1 stick butter. Add pecans and 1/2cup splenda. Stir 1-2 minutes. Remove from heat.
Put crust in pie pan and top with cheesecake mixture. Chill over night.