Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.