1 (12 oz.) pkg. butterscotch chips
1/3 c. butter
2 c. graham crumbs
1 c. crushed pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. vanilla
1 egg
1 can cherry pie filling

In saucepan, melt chips and butter. Stir in crumbs and nuts. Press half the mixture firmly in bottom of greased 9 x 13 inch pan. In large bowl, beat cream cheese until fluffy. Beat in condensed milk, vanilla, and egg. Mix well. Spread cherry pie filling over graham cracker crust. Pour cream cheese mixture over cherries. Top with remaining crumbs. Bake at 350 degrees for 20-30 minutes or until toothpick comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.