1 1/2 c. graham cracker crumbs
1/3 c. chopped walnuts or pecans
1/2 c. sugar
1/3 c. melted butter
2 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1/2 c. concentrated lemon juice

Preheat oven to 325°F. Combine graham cracker crumbs, nuts, sugar and melted butter in a mixing bowl. Reserve 1/3 cup. Press remaining mixture into a 9 x 13-inch baking pan.

Bake 6 minutes. Remove and cool on wire rack.

Beat cream cheese in a large mixing bowl until fluffy. (I use food processor.) Gradually beat in Eagle Brand milk and eggs. Beat until just combined. Stir in lemon juice. Carefully spoon mixture on top of the crust in pan. Spoon remaining crumb mixture on top to make diagonal strips on top of cheese mixture or sprinkle to cover.

Bake about 30 minutes or until knife inserted near center comes out clean. Cool on wire rack about an hour. Put in the refrigerator. Cut into bars.