Preheat oven to 375 degrees F. Blend cream cheese and 2 sticks oleo until smooth. Add flour slowly. Roll into dough ball, wrap in plastic wrap and chill for 1 hour.
After chilling, shape dough into 1" balls. Take mini-muffin pan and place 1 ball into center of each cup. Press down and spread and shape up sides of cup.
In a 2-qt. bowl combine eggs, brown sugar, remainder of oleo and salt together. Add pecans and stir. Spoon mixture into each dough cup, filling it about 1/2 full. Bake for 20 minutes or until lightly brown.