For the pastry; in a bowl beat the cream cheese with butter at medium speed until smooth; add in flour then beat at low speed until a soft dough forms.

Divide the pastry into 6 portions.

Shape each into a ball.

Press firmly into six (4-1/2 inch) tart pans.

Sprinkle the chocolate chips over each pastry, then chill for 30 minutes.

For the filling; in a large bowl beat eggs with white sugar, brown sugar, flour, corn syrup, melted butter, bourbon and vanilla until well blended using an electric mixer at medium speed.

Pour into the chilled tart shells halfway full (you will have filling left).

Arrange the pecan halves over the filling.

Drizzle with remaining filling.

Place the tarts on a baking sheet.

Bake at 350 degrees for about 45-50 minutes or until the filling is set.

Cool and top with whipped cream.