1 (12 oz.) bag butterscotch morsels
1/3 c. butter
2 c. graham cracker crumbs
1 c. chopped nuts
8 oz. cream cheese, softened
Reg. can Eagle brand condensed milk (not evaporated)
1 tsp. vanilla
1 egg

Preheat oven to 350 degrees (325 degrees for glass). Grease a 13 x 9-inch cake pan. In medium saucepan, melt butterscotch chips and butter. Stir in crumbs and nuts. Pat 1/2 mixture into bottom of cake pan. Beat cream cheese until fluffy. Add condensed milk, vanilla and egg; mix well. Pour into pan. Top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature and chill before cutting. Refrigerate leftovers.