In a large bowl, place the cream cheese, heavy cream and powdered sugar and beat with an electric mixer until smooth and creamy.

Spoon onto a serving platter in a circular pattern, leaving the center slightly concave to hold more dip. Place in the refrigerator while working on the rest.

In a medium sized saucepan, place the dark corn syrup, brown sugar, pecans, egg, butter, cinnamon, salt and vanilla. Bring to a boil over medium/low heat, stirring frequently. Let it boil for 1 minute before removing from heat and allowing to cool for 10-15 minutes.

Pour the pecan mixture over the top of the cream cheese base and serve with your favorite choice of crackers, pretzels, fruit, etc.

Store any leftovers in an airtight container for up to 3 days in the refrigerator.