1 c. all-purpose flour
1/3 c. firmly packed brown sugar
1/4 c. plus 2 tbsp. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
2 tbsp. milk
1 tbsp. lemon juice
1/2 tsp. vanilla extract
1 tbsp. finely chopped pecans

Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Reserve 1 cup of crumb mixture; set aside. Press remaining mixture into an ungreased 8-inch square pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

Beat cream cheese with electric mixer until light and fluffy; gradually add 1/4 cup sugar, mixing well. Add next 4 ingredients, beating well. Spoon cream cheese mixture over crust. Combine crumb mixture and pecans; sprinkle over cream cheese mixture. Bake at 350 degrees for 25 to 30 minutes. Cool and cut into squares. Yield: 16 squares.